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The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.
- 3 teaspoons kosher salt, divided
- 2 cups plain whole-milk yogurt
- 3 tablespoons unsalted butter
Place rice in a medium saucepan; add 2 tsp. salt and cold water to cover by 2 inches. Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes. Drain rice, reserving 3/4 cup cooking liquid.
Place saffron and 1/2 cup reserved cooking liquid in a small bowl; let saffron soften for 5 minutes. Place yogurt in a medium bowl and stir in remaining 1 tsp. salt and saffron water. Add rice and stir to coat.
Melt butter in a large deep nonstick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in center. Poke 6–7 holes in rice with the end of a wooden spoon. Cover with foil, then a lid. Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir). Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20–25 minutes.
Remove lid and foil; invert a plate over skillet. Using oven mitts, carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in skillet.
Nutritional ContentOne serving contains: Calories (kcal) 300 Fat (g) 9 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 48 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 7 Sodium (mg) 1000Reviews Section
Persian Style Shrimp and Rice (Meygoo Polo)
Published: Mar 13, 2021 · Modified: Mar 13, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .
Try the classic combination of shrimp and rice with a Persian twist. This dish is packed with delicious and warm Middle Eastern spices! Master this recipe by watching our video and step-by-step tutorial.
You've been raving about our Persian recipes and we are here with a few more! If you love mixed rice dishes such as Persian green bean rice (lubia polo), lentil rice (adas polo), you're going to love today's recipe. Meygoo polo, a.k.a. Persian-style shrimp and rice, is an easy recipe that you can make at home for a simple dinner or a Persian feast.
A couple of weeks ago I was very bummed to find out that I had missed the Sour Cherry season where you actually get to go and pick them yourself. The reason why I was so bummed it was because I love Sour Cherries. As I wrote on my Sharbateh Albaloo post, it had been years since I had fresh Sour Cherries. Imagine my surprise when I walked into my regular Persian Market and saw a nice stack of boxes sitting there waiting and whispering my name. I looked at the price, took a double look and nearly fainted. Then I picked up a box and placed it in my basket and said “I the name of childhood memories and my blog I shall splurge today.” Then I handed the cashier my debit card and spent $7.99 of my husband’s hard earned money on Albaloo.
I couldn’t wait to get home and have a little taste! Oh how good they were, so nice and SOUR! I was so so excited because I knew exactly what I was going to do with the big box. There was not one ounce of doubt it my mind. I was a woman on a mission: I was going to make Albaloo Polow with fresh sour cherries and it was not going to be sweet. Period.
Here is the thing, I am not into food that is sweet. Nop, not me. As much as I love Albaloo Polow I never order it when going to restaurants because it seems like they always take Sour Cherry preserve, add some saffron to rice and mix it all together. The result is sweet, syrupy sweet. I am not down with syrupy sweet. Not me.
I consulted a few books for Albaloo Polow and then I walked into wait wait wait, here it comes, My Persian Kitchen, and took out my box of cherries from the fridge.
This was my first time making Albaloo Polow and I was pretty happy with the results. It was a delicious combination of tart and delicious Persian spices. I even got creative and made a chicken dish to go with the rice. I was pleasantly surprised that The Sous Chef really liked this dish as well. You see, there is a little bit of a battle going on in this house. The Sous Chef likes a very loud and strong explosion of flavors when eating food. I am all about the subtleness of flavors where you can actual taste the ingredients instead of just the spices that are used. This rice is exactly that, subtle in deliciousness. Each bite was filled with the tartness of the sour cherries and a combination of Advieh and saffron. I would say it was a delicate taste which is what I really enjoyed. It became even better with the juices from the chicken because it added yet another layer of flavor to it.
5 cups of fresh sour cherries
1 handful of slivered pistachios
Here is the most time consuming part of this recipe. But I promise you, it will be worth the effort and time. It makes such a huge huge huge difference in taste when using fresh sour cherries. Make sure all the sour cherries are pitted. You do not want a little surprise when chewing later on.
Place the pitted sour cherries in a pot, add the sugar on top. Give it a gentle stir and simmer on medium for 15 minutes.
Place a bowl under a colander. Place the cherries in the colander and let the juices drain.
Return the juices to the pot and let reduce for about 10 minutes. If the end result is jelly like, don’t worry. It is perfectly OK. Set the syrup aside.
Place 2 tbsp of butter in a sauce pan (you can use the same, just like I did if you want). Let it melt. Add 1 tbsp of advieh and give it an nice stir.
Turn off the flame and add the cherries mixing it well so that the cherries are coated with the butter and advieh.
In the mean time make your rice according to the Chelow recipe. Make sure that the water for the rice is well seasoned with salt. When making saffron for the tahdig reserve a little bit for later, I would say about 1 tsp.
Go ahead and built the first layer of rice with yogurt and saffron. Make sure that the bottom of your pan is covered with a thin layer of water and oil. Pour some rice on top.
Then place half of the sour cherries on top. Give it a gentle stir to mix the sour cherries with the rice. Repeat with the rest of the rice and cherries.
Always finish with a layer of rice and make sure that it is in the form of a pyramid. With the back of a spatula make some holes making sure that you stop before the bottom layer, where the rice and yogurt mixture is.
Cover and cook on high for 10 minutes.
In the mean time melt 2 tbsp of butter, mix in 1 tbsp of the syrup, the remaining saffron, and 1 tsp of advieh. Pour over the rice.
Cover the lid with a cloth and cook for 1 hour on medium low. When done place the rice in a platter and sprinkle the slivered pistachios on top.
Tah-Dig (Persian Rice)
Learn how to make perfect Persian rice called Tah-dig with step by step instructions. Tah-dig is a Persian rice dish with a crispy bottom and saffron and turmeric.
I can not believe I am already crossing off the first item from my 2013 Culinary Bucket List, perfect Persain rice called tahdig . Since I started it last year, several bloggers and readers have written to me saying they are now about to start their own list! You have no idea how that makes me feel.
Not only am I doing my own culinary bucket list, but so is the #SundaySupper gang, so I had to jump in and cross things off already.
I have been getting infatuated with other cultures since I really began to dig into cooking and have been researching and scouring new and authentic recipes to create. Persian rice aka Tahdig has been on my list for quite a while. It is a Persian style of rice that has a crispy bottom, which is the best part. The word “tahdig” means “bottom of the pot”, which is exactly where the crispy layer is formed. The solid layers bright and golden and I’ve heard it’s supposed to resemble the large and wide golden dessert. It is also said that the better your tahdig is, the more praise and “ooh’s” you receive.
See, this is more of a technique than a recipe. Persian rice only has 4 ingredients and still creates the most unusual and addictive rice dish you will ever want. Other variations have thinly sliced potato on the bottom as the tahdig, which I can not wait to try next! I’ve also seen a spaghetti tahdig and one with sour cherries too! Read my step by step below to learn how tahdig is made.
1) In a large bowl, rinse rice several times until the water drains clear. (I use this basmati rice).
2) Fill bowl with water again and add a large pinch of salt. Allow rice to soak for about 20 minutes while you boil water.
*Reserve 3 tablespoons of boiling water for later use.
*I’ve read/heard different soaking times, anywhere from no soaking to overnight.
3) Bring a large pot with 4 cups of water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered on medium-high heat for exactly 8 minutes (Set your timer.) Skim the foam off the top.
4) When rice is done, it should begin to puff up, be soft on the outside and hard on the inside. Drain rice and rinse under cold water to stop the cooking.
5) Using a mortar and pestle, grind a large pinch of saffron until it becomes powdery. Dissolve saffron in reserved 3 tablespoons hot water and stir with a spoon. Set aside.
6) Heat a medium size non-stick skillet on medium high heat and add oil, 3 Tb water, turmeric and saffron liquid. Gently swirl pan around so bottom is fully coated.
7) Add rice back into the pan, making sure the entire bottom is covered. Using the back of your large spoon, poke holes into the rice mound being careful not to go all the way down. Allow to cook on medium-high for 10 minutes, you should see steam coming out.
8) Cover pan lid with a kitchen towel and close pan. The towel will catch any moisture from the rice. Allow to cook for another 35 minutes. When it’s done, you should hear a sizzle and crackling sound.
9) To serve: remove lid and place plate on top, carefully inverting the pan so the bottom of the rice is up. Or you can scoop the rice out and break the tahdig apart and scatter around the edges.
Persian rice recipes
When we are talking about Persian rice, we are always talking about one specific kind of rice: long grain basmati rice. White rice (chelo) is served as a base for kabob and stews. The rice is usually garnished with some saffron, giving it that bright yellow color.
Other rice dishes (pollo) can contain vegetables, herbs, dried fruits, lentils and meat. These types of rice dishes are served as standing meals or part of a large buffet for parties. These dishes are fragrant and full of all kinds of flavors.
Brown basmati rice can be used instead of white, but the texture is completely different. Brown basmati rice is more sticky than white.
Persian rice can be made traditionally in a pot or in a rice cooker. Only certain rice cookers create the crispy crust everyone fights for. This crust, tadigh, can be made with rice, potatoes, onion slices, pieces of lavash or even tortillas.
- Rinse rice three times in water until water runs clear. Place rice in a 4-qt. saucepan and cover with 4 cups water, with an inch of water over top. Add oil, butter, and salt and let sit for 15 minutes. Bring to a boil, stirring so the rice doesn’t stick. Reduce heat to medium-low and cover with a lid wrapped in a dish towel. Cook 45 minutes, or until the bottom of the pot sizzles when the outside is touched with a wet finger. Carefully place the bottom of the pot under running water and let sit 2-3 minutes. Mix saffron with 2 Tbsp. warm water in a small bowl. Scoop out rice onto serving platter remove 1 ⁄2 cup cooked rice and mix with saffron water and sprinkle over platter of rice. Using a metal spatula, carefully loosen crust from the bottom of the pot. Serve crust, or tahdig, alongside rice.
Tahchin (Layered Saffron Rice & Chicken)
Tahchin is a popular Iranian rice dish of saffron-infused rice layered with a kind of meat (or vegetable), yogurt and eggs. There are different kinds of Tahchins based on the ingredient which is layered with rice. The most popular Tahchin among Iranians is made with shredded chicken, and the other kinds such as beef, spinach or eggplant Tahchin are not widely known. The word Tahchin literally means “placed at the bottom” and refers to the rice layer placed at the bottom of the dish, which results in a crunchy outer crust.
Kateh Recipe (Easy Persian Rice Cooking Method)
Persian rice is cooked with two techniques, Kateh and steaming. For Kateh rice, first rinse rice thoroughly, then pour it to the pot, add some water and let it soak for one or two hours. Place a non-stick pot on the heat and pour the rice. For a having a less sticky and more fluffy rice use 2/3 cups of water for a cup of rice. Add 1 tablespoon of salt and a little oil and boil the rice with high heat. Wrap the lid with a clean dishcloth and place it on the pan, cook on low heat for about 30-40 minutes.
PERSIAN RICE AND TAHDIG
This post is a tutorial for preparing several variations of steamed Persian rice, as well as the recipes and techniques for different types of crispy crust at the bottom of the rice, or “Tahdig,” that is the best part of any pot of rice!
Please scroll down for Damkesh order information.
Rice is “Polo” in Farsi, and it is the most important component of some Persian dishes specifically all of the khoresh ‘stews’ and some of the kabobs. The standard white rice can be served with almost any khoresh, but not every khoresh may be served with the mixed rices. The cooking technique for all types of rice starts the same way as the white rice. Then depending on the recipe, the white rice is mixed with dried fruits, nuts, herbs or vegetables. These ingredients are added either after the steaming process is finished or at the parboiled stage of the rice, depending on the recipe.
Lavash TahDig under Green Fava Bean Rice
No matter what kind of rice is made, it usually has some type of TahDig, meaning “bottom of the pot.” TahDig is a crispy crust at the bottom of the rice, that can be a layer of thin Lavash bread (may substitute flour tortilla), or a mixture of rice, yogurt and saffron yet another option is thin slices of peeled potatoes. TahDig turns a beautiful golden brown color and is crispy and delicious. TahDig is thought to be the best part of the rice among Persians and Persian food lovers everywhere.
Persian steamed rice is usually made using white Basmati rice that is a type of long grain rice. The grains hold their shape better during the steaming process and don’t stick together. This results in a fluffy steamed rice with long grains. I will be talking about the cooking technique for white rice for right now but will be sharing the recipes for other types of rice in the future posts.
The technique is the same if you want to make 2 cups of rice (I would not recommend using any less) or 6 cups of rice.
Measure the dry rice into a large bowl. Fill the bowl with cold water and move the rice around with your fingertips in the water several times.
Drain the water and fill the bowl with fresh cold water again. Repeat this 1-2 more times, until the water looks cleaner. It will never be completely clear the cloudiness is due to the starch.
First par-cook the rice: Fill a 6-Qt stockpot up to 2 inches from the top. You will need to allow room for the rice that you will be adding. Bring the water to a boil over medium high heat. Once the water comes to a rolling boil, add ¼ cup salt (most of this salt will be rinsed off later, but the saltwater is needed to properly flavor the rice) and the drained rice to the pot. Bring the water to another boil and gently stir with a large slotted spoon or spatula, a couple of times, to make sure the grains are not clumping together.
Continue to boil over medium high heat. Watch the rice carefully, it tends to foam up and overflow. You may reduce the heat only a little bit but will need to maintain a continuous boil.
Check one of the grains after 7-10 minutes (this time might vary for different brands of rice). The par-cooked rice should be soft around the edges while still firm (not crunchy) in the center
Pour the rice into a fine mesh strainer and rinse under cold water to halt the cooking process, and to wash off the excess salt.
NOTE: All the variations of mixed steamed Persian rice have the same process up to this point. The ingredients for the mixed rice recipes are layered into the par-cooked rice after this point.
DIFFERENT TYPES OF TAHDIG:
To make the Lavash TahDig, heat the oils over medium high until it just starts to sizzle. Remove the pot from heat and arrange several pieces of Lavash to cover the bottom of the pot in a single layer, some overlaying is okay.
Transfer the rice carefully with a slotted spoon or spatula to the pot and cover the bread pieces and gradually decrease the area as you continue adding more rice, so once all the rice is transferred to the pot, it resembles a pyramid.
Sprinkle the very top with a pinch of optional ground saffron powder for a touch of color and aroma.
Cover the lid with a Damkesh or a kitchen towel and steam over medium low heat for 45 minutes to one hour, or until steam rises, and the rice grains are tender through. Use a fork to carefully lift the edge of the bread a little bit the TahDig should be ready with a light golden brown color at this point. One word of advice: Don’t get discouraged if your TahDig is not perfect the first time. Trust me all of us have been there, just keep trying until you are happy with it!!
You may order your handmade Damkesh. Please see the ordering info at the bottom of this page, after the printable recipe.
This is a heat diffuser that works very well for the gas range tops when making TahDig it keeps the TahDig uniformly golden. Simply put it on the burner and place the pot over it and proceed with cooking as normal.
To make the Yogurt & Saffron TahDig, mix yogurt and a pinch of optional ground saffron powder. Stir in one cup of the cooked rice. Heat the oils in the pan, layer with yogurt mixture and top with the rest of the cooked rice and follow the directions as above.
(Yogurt & Saffron TahDig under white rice)
THE EQUIPMENT NEEDED:
*Nonstick stockpot (with lid) works best for making a good TahDig and you won’t have to worry about losing some of your TahDig due to sticking to the pot. Avoid expensive heavy bottomed pots with tight lids that are meant to keep the moisture in the food, such as Dutch ovens the rice steamed in these pots will be mushy with a soft tahdig. Select the pot size according to the number of cups of dry rice that you intend to steam. For example a 3-Qt pot is the right size for 2 cups of dry rice, which serves 3-4 people, and a 6-Qt pot is the right size for steaming up to 5 cups of dry rice.
*Fine mesh sieve or colander so the cooked grains won’t pass through when you rinse the par boiled rice.
*Large kitchen towel to wrap around the lid to catch the rising steam. The other option is a damkesh that is traditionally used for this purpose.
THE INGREDIENTS FOR white RICE (6-Qt nonstick stockpot)
3 cups uncooked Basmati rice (pick through carefully for any debris)
¼ cup salt (the water needs to be well salted)
About 12 cups of cold water
Optional dash of saffron, sprinkled on top of the rice
UPDATE: Sometimes I substitute 1 cup of fragrant Jasmine rice for 1 cup of Basmati in the above recipe for an added aroma.
FOR LAVASH TAHDIG (6-Qt nonstick stockpot)
Several pieces of Lavash to cover the bottom of the pot in a single layer, or one 8-inch flour tortilla cut into 6 wedges.
3 TBSP vegetable oil
1 TBSP butter, or ghee
FOR YOGURT & SAFFRON TAHDIG (6-Qt nonstick stockpot)
½ cup low-fat plain yogurt
Dash of saffron (optional)
1 cup of the drained parboiled rice
3 TBSP vegetable oil
2 TBSP butter, or ghee
INGREDIENTS AND INSTRUCTIONS FOR THE ADVIEH POLO – AROMATIC PERSIAN RICE:
Enough cold water to fill a 6-Qt stockpot up to 2 inches from the top
¼ cup salt
2 ½ cups uncooked Basmati rice
1 ½ tsp Persian Rice Spice blend
Pinch of optional saffron
Follow the instructions above for the white steamed rice up to where the parboiled rice is drained and rinsed. Choose the type of Tahdig you want to make and then proceed with the instructions below:
Add 1/3 of the par-cooked rice, and sprinkle 1/2 tsp Persian Rice Spice evenly on top.
Then add 1/2 of the remaining rice and sprinkle with 1/2 tsp rice spice. Repeat one more time with the remaining rice and spice blend. Sprinkle the optional saffron on top. Cover the lid with a kitchen towel or Damkesh. Steam the rice over medium low heat for 45 minutes or an hour until steam rises and the Tahdig is golden brown.
(Advieh Polo “aromatic rice”)
INGREDIENTS FOR ZERESHK POLO:
Follow the above instructions for steaming the Advieh Polo (Aromatic Rice)
1 large yellow onion, diced and fried to golden brown in 3 tablespoons butter
1/3 cup zereshk (barberries), pick through, wash and rinse before use
Pinch of ground saffron powder (optional)
Optional Garnish: Sliced almonds and/or pistachios
Saute the diced onions in butter until golden brown. Reduce the heat to low, add zereshk and a pinch of saffron and saute for another minute until the zereshk plumps up.
To serve the Zereshk polo, use a spatula to transfer 1/3 of the rice to the serving platter, top with 1/3 of the zereshk/fried onion mixture and continue layering and finish the top with zereshk mixture. Sprinkle with the optional sliced almonds.
INGREDIENTS & INSTRUCTIONS FOR BAGHALI POLO (Fava bean & dill rice)
2 1/2 cups Basmati Rice
1/4 cup salt
14-16 ounces of frozen or fresh fava beans (also called broad beans). Rinse the frozen fava beans under hot water to thaw.
1 cup chopped fresh dill or 1/3 cup dried dill
Follow the same steps as the white rice up to the point where the rice has boiled for 7-10 minutes and is firm in the center and soft around the edge. Add the thawed fava beans to the boiling water with rice. Allow to come to a boil, then drain in a colander.
Frozen or fresh green fava beans may be used for this rice
Run warm water over frozen fava beans to thaw. For the fresh fava beans remove the pod and the outer skin of the bean and separate it in half before adding it to the boiling water with rice.
Start with the Tahdig following the above instructions for Lavash or Yogurt & Saffron Tahdig, then layer the rice and fava beans with chopped dill and top with a pinch of ground saffron for color and aroma. Proceed with the instructions for steaming the rice.
This rice is served with chicken stew but it may also be served with beef or lamb.
Lavash TahDig was used with this rice.
(Crispy Potato TahDig)
INGREDIENTS & INSTRUCTIONS:
1 ½ to 2 white potatoes, peeled and sliced very thin with a chips cutter
1/16 tsp ground saffron powder
1 TBSP water
3 TBSP vegetable oil
2 TBSP butter, or ghee
A light sprinkle of kosher salt
Peel and slice the white potatoes very thin. Sprinkle the top with ground saffron powder, add 1 tablespoon water, and stir to coat all the slices.
Heat the oils until sizzling. Turn the heat off. Starting from the outer edge of the pot, arrange the saffron potato slices with each slice overlapping the previous one half way. Continue until the bottom of the pot is covered. Use a rubber spatula and scrape all the saffron and water and drizzle over the potato slices. Lightly sprinkle with kosher salt. Cook uncovered over medium heat for 5 minutes. Add the par cooked rice and level the top. Cover the lid with damkesh and steam over medium low for 45 minutes, or until steam rises and the potato slices are golden and crispy. Invert to a serving platter and serve.
Persian Barberry Rice (Zereshk Polow)
- Calories 375
- Fat 9.5 g (14.6%)
- Saturated 1.2 g (6.1%)
- Carbs 66.9 g (22.3%)
- Fiber 2.8 g (11.1%)
- Sugars 14.2 g
- Protein 5.9 g (11.8%)
- Sodium 249.6 mg (10.4%)
extra-virgin olive oil, divided
finely julienned orange peel
small onion, sliced thinly
dried barberries soaked in 1/4 cup boiling water
dried rose petals (optional)
Wash the rice: Place the rice in a large, deep bowl and add enough cold water to cover. Swirl the rice around with your hand until the water is cloudy and then gently pour it off, making sure not to spill out any rice. Repeat 4 to 5 times or until the water is mostly clear.
Add enough water to the rice to cover by 1 inch and add 1 1/2 teaspoons of the salt. Mix once gently and then set aside for at least 1 hour and up to overnight.
Bring 6 cups of water to a boil in a large deep pot, preferably nonstick. Add the remaining 1 1/2 teaspoons salt and 1 tablespoon of the oil. Drain the rice and add it to the pot. Reduce the heat to medium and cook the rice for 12 minutes, stirring once or twice. Drain.
Pour 1 tablespoon of the oil into the same pot in which you boiled the rice. Add 1/4 cup of water. Mix well. Using a large spoon or spatula, spoon the rice, one spoon at a time, into the middle of the pot. Continue until all the rice is used and forms a "pyramid" or mound in the middle of the pot. Cover the pot with a clean kitchen towel or double layer of paper towels and then firmly press the pot lid on top. Fold up the edges of the towel over the top of the lid so it is not near the flame. Cook on the lowest heat setting for 20 to 25 minutes.
While the rice is cooking, prepare the zereshk mixture. Dissolve the saffron in a small bowl with 5 tablespoons of boiling water and set aside to steep.
Place the orange peels and 1 cup of water in a small pot over medium-low heat and bring to a boil. Boil for 2 minutes and then drain. Repeat this process one more time. Place the orange peels back in the pot and add 1/2 cup of water and 2 tablespoons of the sugar. Simmer over medium heat until the water is nearly evaporated, 6 to 7 minutes set aside.
Heat the remaining 1 tablespoon of oil in a medium frying pan over medium-low heat until shimmering. Add the onion and fry until beginning to soften and lightly browned, 2 to 3 minutes. Add the almonds and fry until they begin to lightly brown, 1 to 2 minutes. Using a slotted spoon, remove the orange peels from their syrup, add them to the onion mixture, and stir to combine.
Reduce the heat to low. Drain the barberries and add them to the frying pan. Fry for 1 minute, stirring the whole time. Sprinkle with the remaining 1 1/2 tablespoons of sugar. Fry, stirring, until the sugar dissolves, about 1 minute. Add 3 tablespoons of the saffron liquid and the rose water. Stir well and simmer until the liquid is almost totally evaporated, about 2 minutes. Remove from the heat, and set aside 1 teaspoon for garnish.
Assemble the dish: Remove the lid from the rice pan and, using a fork, gently fluff the rice. Remove 2 tablespoons of rice and add it to the bowl with the remaining saffron liquid. Stir gently to coat and set aside.
Spread 1/3 of the rice onto a platter. Add 1/3 of the barberry mixture on top and gently stir together. Repeat this layering until all the remaining rice and barberry mixture are used up (reserve the rice pan). Do not scrape up the bottom of the rice. Sprinkle the reserved saffron-soaked rice on top, and garnish with some of the rose petals if using.
Remove the tah digh: Dip the bottom of the rice pan into cold water, making sure none gets into the pot itself. Gently run a rubber spatula around the edge of the rice to dislodge it. It should come out in one piece. Turn the tah digh, golden-side up, onto a plate and garnish with the reserved teaspoon of barberry mixture and a few rose petals.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.