How to Make Perfect Crispy Tadig Every Time

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Rinse the rice several times until the water runs clear.
2. Sprinkle the ground saffron over 2 ice cubes and let them melt slowly to bloom the saffron.
3. Bring a large pot of water to a boil and salt it generously. Add the rice and cook for 7 minutes.
4. Drain the rice and rinse with cold water to stop the cooking.
5. Add the oil to the bottom of a good nonstick pot.
6. Mix about 1 cup of the rice with the bloomed saffron, spread it evenly over the bottom of the pot, and press it down firmly.
7. Add the remaining rice on top, pack it gently, and poke 5 to 6 holes into it with the end of a spoon.
8. Scatter the butter pieces over the top. Wrap the lid in a clean towel or paper towels and seal the pot tightly.
9. Cook on medium heat for 40 to 45 minutes, until deeply golden and crispy.
10. Rest for 1 to 2 minutes, then place a plate over the pot and carefully flip it.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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