Making rice and tahdig with my maman

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Put the ground saffron on the ice cubes in a small bowl and let it melt at room temperature. This is the bloomed saffron.
2. Rinse the rice several times under running water, then cover it with water and soak for 20 minutes.
3. Bring a pot of water to a rolling boil and add the salt. Drain the rice, add it to the boiling water and cook for 7 minutes. It is ready when the outside is tender but the centre is still firm when you break a grain between your thumb and finger.
4. Drain the rice in a colander and rinse quickly with cold water to stop the cooking. Mix 1/2 cup of the rice with the bloomed saffron and set it aside.
5. Pour the oil into the cool pot and spread the saffron rice over the bottom. Press it down firmly with the back of a spoon so it covers the whole base.
6. Add the rest of the rice and gently press it down with the back of a spoon.
7. Use the end of a wooden spoon to poke 5 holes in the rice, without reaching the bottom of the pot. Pour the melted butter over the rice.
8. Wrap the lid in a clean kitchen towel, place it on the pot, and cook over medium heat for 25 to 35 minutes.
9. Let it cool for 10 minutes, then place an inverted plate on the pot and flip it so the rice falls onto the plate.

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

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