5 steps to make the perfect Tahdig

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Wash the basmati rice in several changes of water, about 4 to 5 times, until the water runs clear.
2. Bring 8 to 10 cups of water with the salt to a boil in a non-stick pot over medium-high heat. Cook the rice for 10 to 15 minutes until partly cooked, skimming off any white foam from the surface.
3. When the grains are al dente, drain the rice in a colander or fine sieve and rinse briefly under cold water, without using strong pressure.
4. Put the olive oil in the bottom of the pot. Add the cooked rice back in and make holes down to the base with the handle of a wooden spoon to let air through.
5. Wrap the lid in a clean kitchen towel, add a splash of water to the pot, cover, and cook on the lowest heat for 45 minutes.
6. Remove the lid, set a large dish over the pot, and flip the pot upside down to turn out the rice with its crispy tahdig.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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