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Iran, Middle East and Africa · Tahdig (Persian Saffron Crispy Rice)

Gochujang Kimchi Tahdig with Fried Eggs

Persian technique meets Korean flavour: a base layer of kimchi and gochujang rice turns into a spicy, crackling crust, topped with runny fried eggs.

ServingsServes 2
Total cooking time1 h
Extra waiting time+ 30 min
DifficultyMedium

Method

  1. Wash the rice 4 or 5 times until the water runs clear, then soak for in cold water with part of the salt dissolved in it.

    Add in this stepBasmati rice 150 gCoarse salt ½ tbsp

  2. Bring the water to a rolling boil in a large 20 cm pot on high heat and add the rest of the salt. Add the drained rice and parboil for , stirring gently, until it has a small white core, then tip into a sieve and rinse with lukewarm water.

    Add in this stepWater (for parboiling) 2 LCoarse salt 1 tbsp

    high heat

  3. Lightly squeeze the juice from the kimchi, chop it finely and mix with the gochujang and sesame oil. Add about a third of the parboiled rice and toss until evenly coated.

    Add in this stepWell-fermented cabbage kimchi 100 gGochujang (Korean chilli paste) 1 tbspToasted sesame oil 1½ tsp

  4. Heat most of the vegetable oil and half the butter in a 18 cm non-stick pot over medium heat for . Spread the kimchi rice evenly over the bottom and press it down firmly. Mix half the sliced spring onions into the rest of the rice, heap it on top without pressing, and poke 4 or 5 holes down to the bottom with a spoon handle.

    Add in this stepVegetable oil 1.6 tbspButter 7.5 gSpring onions 1

    medium heat

  5. Leave uncovered on medium heat for , until it sizzles and steam rises. Drizzle the rest of the butter, melted, over the top, cover with the towel-wrapped lid (corners tied up away from the flame), lower to low heat and steam for . The sugar in the gochujang makes it colour faster than a plain tahdig, so lift the edge at the minimum time and check for a deep reddish brown; blackened crust tastes bitter.

    Add in this stepButter 7.5 g

    medium heat→low heat

  6. While it rests, heat the rest of the oil in a 20 cm frying pan over medium heat, crack in the eggs and fry for , until the whites are crisp at the edges and the yolks still runny. If you prefer fully set yolks, flip and cook for 1 more minute.

    Add in this stepVegetable oil 0.4 tbspEggs 2

    medium heat

  7. Set the pot on a damp cloth for 5 minutes, cover with a large plate and, wearing oven gloves, flip it in one go. Lay the fried eggs on the crust, scatter with the remaining spring onions and the sesame seeds, and break into the crust as you eat.

    Add in this stepSpring onions 1Toasted sesame seeds 1 tsp

Cook's tip

Use sour, well-fermented kimchi for the deepest flavour. Too much kimchi juice makes the base soggy and stops the crust forming, so squeeze it well. A handful of mozzarella over the kimchi layer gives you a cheesy crust.

Cooking it at camp

Great at a campsite with a heavy non-stick pot and a burner that holds a low flame. Parboil and cool the rice at home to halve the time on site. Always use a windscreen and tie the towel well away from the flame; fry the eggs on the same burner at the end.