Day 6 Persian New Year

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Strip the parsley and dill leaves from their stems, along with the thick coriander stems. Finely chop all the herbs and the spring onions, then mix them in a large bowl.
2. Rinse the rice in a non-stick pot about 5 times, until the water runs mostly clear. Fill the pot with water, add the 2 tsp salt and boil on medium-high for 10-15 minutes.
3. Cook the rice until al dente: it should still be half-cooked when a grain is pressed between your fingers. Drain in a colander and rinse gently under cold water.
4. Add the olive oil to the same pot and lay the flatbread over the bottom to cover it.
5. Add a layer of about one third of the rice, top with one third of the herbs, and add a teaspoon of bloomed saffron and advieh if using.
6. Trim the top off the garlic head so the cloves show but the bulb stays whole, and set it in the middle of the rice. Repeat the layering until all the rice and herbs are used.
7. Poke 6 holes down through the rice to the bottom of the pot with a chopstick or spoon handle. Wrap the lid in a clean towel, put it on the pot and cook on low heat for 30 minutes.
8. Remove from the heat, take off the lid and flip the pot onto a large platter. Cut pieces of the crispy tahdig base to share and serve.

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

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