Tahdig

Ingredients

Basmati rice

2 cups

Salt

1 tablespoon (for cooking rice and to taste)

Water

4 cups (for boiling rice)

Saffron threads

1/4 teaspoon

Hot water

2 tablespoons (for saffron infusion)

Unsalted butter

4 tablespoons (or more for extra richness)

Instructions

1. Begin by thoroughly washing the basmati rice under cold water until the water runs clear, removing excess starch and ensuring fluffy rice.
2. In a large pot, bring 4 cups of water to a rolling boil. Add the salt and rice, stirring occasionally. Cook for about 5 minutes until the rice is slightly softened but not fully cooked.
3. While the rice is cooking, dissolve the saffron threads in 2 tablespoons of hot water and set it aside to steep.
4. After 5 minutes, drain the rice and rinse it with cold water to halt the cooking process. This will help maintain the rice's texture.
5. In the same pot, melt the unsalted butter over low heat. Once melted, stir in the saffron infusion, allowing the flavors to meld together.
6. Spread a thin layer of the saffron-butter mixture evenly across the bottom of the pot.
7. Carefully add the rinsed rice back into the pot, forming a pyramid shape. This will allow for even steaming.
8. Using the handle of a wooden spoon, make several holes in the rice to allow steam to escape, promoting the formation of the crispy crust.
9. Cover the pot with a clean kitchen towel, ensuring it doesn't touch the rice, and then place a tight-fitting lid on top.
10. Cook the rice on low heat for 30-35 minutes. The goal is to form a beautifully golden crust (tahdig) at the bottom.
11. Once time is up, remove the pot from the heat and let it rest for 5 minutes. This resting period allows the crust to firm up.
12. To serve, gently flip the pot onto a serving platter, allowing the tahdig to slide out. Serve the fluffy rice on top of the crispy crust.
13. Enjoy your tahdig alongside your favorite stews, grilled meats, or simply on its own with yogurt or a sprinkle of fresh herbs.