Crispy Persian Tahdig
Directions
- 1Place the rice in a large pot and fill it with cold water.
- 2Swirl the rice with your hand, then drain the water. Repeat this process two more times until the water runs clear.
- 3Let it sit for an hour.
- 4Add rice to a large pot with 4½ cups water and salt.
- 5Place on the stove to parboil over medium/high for 5-7 minutes.
- 6The rice should be soft on the outside but slightly hard on the inside. Then drain.
- 7Whisk together 2 tablespoons of hot water, saffron, turmeric, and oil.
- 8Pour half the mixture into the bottom of a non-stick pot.
- 9Add the parboiled rice and pat down.
- 10Using the handle of a wooden spoon, create a few holes in the rice.
- 11Pour the remaining saffron water over the rice.
- 12Add butter on top.
- 13Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice.
- 14Cook on medium heat for 45 minutes, until the rice turns crispy on the bottom.
- 15Flip the pot for the grand reveal.
Ingredients
- 3 cups long grain basmati rice
- 1 teaspoon pink himalayan salt
- 4.5 cups filtered water
- 0.25 teaspoon saffron
- 0.25 teaspoon turmeric
- 0.5 cup avocado oil
- 2 tablespoons salted butter, cubed
Equipment
PotStrainerMeasuring cupWooden spoonKitchen towel
Tips
- The rice should be soft on the outside and slightly hard on the inside.
- Wrap a kitchen towel over the lid to prevent water from dripping back onto the rice.