Persian Rice with Crispy Tahdig

Instructions

1. 1

   Rinse rice 5–6 times until water runs clear. Soak in generously salted water for 30 minutes. Boil 8 cups water with 2 tablespoons salt. Add drained rice and boil for exactly 7 minutes — the outside should be soft but the interior still has bite. Drain.

2. 2

   Heat ghee in a non-stick pot over medium heat. Mix 2 cups of parboiled rice with yogurt and saffron water. Press this mixture into an even layer on the bottom of the pot to form the tahdig base. Mound remaining rice over it in a loose pyramid.

3. 3

   Wrap the pot lid in a clean kitchen towel (to absorb steam). Cook on medium-high for 3 minutes until the bottom sizzles, then reduce to the lowest possible heat. Cook for 40–45 minutes. The legendary 'tahdig' — a golden, shatteringly crispy rice crust — forms on the bottom. Invert the entire pot onto a large platter. The golden crust should come out in one dramatic piece.