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.