Classic Persian Tahdig

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a large pot, bring 8 cups of water to a boil and add 1 teaspoon of salt.

3. 3

   Add the rinsed rice to the boiling water and cook for about 5-7 minutes until the rice is slightly soft but still firm in the center.

4. 4

   Drain the rice in a colander and rinse with cold water to stop the cooking process.

5. 5

   In a small bowl, dissolve the saffron threads in 1/4 cup of warm water and set aside.

6. 6

   In a non-stick pot, heat 3 tablespoons of vegetable oil over medium heat.

7. 7

   Pour the saffron water into the pot, swirling to cover the bottom evenly.

8. 8

   Gently spoon the rice over the saffron water and oil, mounding it slightly in the center.

9. 9

   Using the handle of a wooden spoon, make a few holes in the rice to allow steam to escape.

10. 10

    Cover the pot with a lid wrapped in a clean kitchen towel to catch condensation.

11. 11

    Cook the rice over medium heat for 10 minutes, then reduce the heat to low and cook for an additional 30-40 minutes.

12. 12

    Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.

13. 13

    Carefully invert the pot onto a serving platter to reveal the crispy golden tahdig.

14. 14

    Serve the tahdig immediately and enjoy!