Tahdig (Crispy Persian Rice)

Instructions

1. 1

   Drain the soaked rice. Parboil in a large pot of salted boiling water for 5-6 minutes until the grains are soft on the outside but still firm in the center. Drain well.

2. 2

   In a small bowl, mix 1 cup of the parboiled rice with yogurt and half the saffron water.

3. 3

   Heat butter or oil in a non-stick pot over medium heat. Spread the yogurt-rice mixture evenly on the bottom — this becomes your crispy tahdig layer.

4. 4

   Pile the remaining rice on top in a mound shape. Poke 5-6 holes through the rice with the handle of a wooden spoon to let steam escape.

5. 5

   Drizzle remaining saffron water over the top. Wrap the lid in a clean kitchen towel (to catch steam) and cover tightly.

6. 6

   Cook on medium heat for 8 minutes, then reduce to the lowest heat and cook for 35-40 minutes.

7. 7

   Place the pot on a cold wet towel for 30 seconds (this helps release the crust). Invert onto a serving platter — the golden, crunchy tahdig should be on top. Serve immediately.