Did I burn it?

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Rinse the basmati rice in several changes of water until the water runs clear, not cloudy.
2. Bring 8–10 cups of clean water with the salt to a boil over medium-high heat, add the rice and boil for 10–15 minutes until partly cooked. Skim off any white foam with a spoon.
3. Test the grains: when they are al dente, drain the rice in a colander or fine sieve and rinse gently under cold water at low pressure.
4. Put the olive oil in the bottom of the pot. If using potato slices or flatbread for the tahdig, lay them in an even layer.
5. Return the rice to the pot and poke holes down to the bottom with the handle of a wooden spoon. Optionally, spoon a few tablespoons of saffron water over the rice 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, set a large platter over 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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