Flipping Crispy Tahdig with Mum

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Rinse the basmati rice in a non-stick pot about 4-5 times, until the water runs clear and no longer looks cloudy.
2. Add 8-10 cups of clean water and the salt to the pot. Boil on medium-high heat for 10-15 minutes to partly cook the rice, skimming off any white foam from the surface.
3. When the grains are al dente, drain the rice in a colander or fine sieve, then rinse gently under cold water at low pressure.
4. Pour the olive oil into the bottom of the pot. If using potato slices or flatbread, lay them in an even layer over the oil.
5. Return the rice to the pot and poke holes down to the bottom with the handle of a wooden spoon to make air pockets. If using saffron, add a few spoons of saffron water now.
6. 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.
7. To serve, place a large dish over the pot, invert it, and carefully lift the pot to reveal the crispy tahdig.

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

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