Crispy Rice Perfect Everytime

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Put the basmati rice in a non-stick pot and rinse it several times (about 4-5 times) under running water, until the water runs clear and no longer looks cloudy.
2. Fill the pot with about 8-10 cups of clean water and add the salt. Boil on medium-high heat for 10-15 minutes to partly cook the rice. Skim off any white foam with a spoon.
3. When the grains are al dente, drain the rice in a colander or fine sieve. Rinse gently under cold water, using low water pressure.
4. Add the olive oil to the bottom of the pot. If using potato or flatbread for the tahdig, spread it in an even layer. Return the cooked rice to the pot and make holes down to the bottom with the handle of a wooden spoon. Optionally, add a few spoons of saffron water now.
5. Wrap the lid in a clean kitchen towel, add a splash of water to the pot and cover. Cook on the lowest heat for 45 minutes.
6. To serve, remove the lid, place a large dish over the pot and flip it upside down. Lift the pot carefully to reveal the rice and crispy tahdig.

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

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