Crispy Tahdig Flip

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Wash the basmati rice in a non-stick pot under running water 4 to 5 times, until the water runs clear.
2. Add 8 to 10 cups of water and the salt, and boil on medium-high heat for 10 to 15 minutes to partly cook the rice. Skim off any white foam.
3. When the grains are al dente, drain the rice and rinse it gently under cold water, using low pressure.
4. Coat the bottom of the pot with the olive oil. If using potato or flatbread, spread it in an even layer. Add the rice back, and make holes down to the bottom with the handle of a wooden spoon.
5. Optional: add a few spoonfuls of saffron water now.
6. Wrap the lid in a clean towel, add a splash of water to the pot, cover, and cook on the lowest heat for 45 minutes.
7. Remove the lid, place a large serving dish on the pot, and flip the pot upside down. Lift the pot off to reveal the rice and crispy tahdig.

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

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