My face at the end says it all

By Cooking With Ayeh · 75 min

Ingredients

Instructions

1. Rinse the basmati rice in several changes of water until the water runs clear.
2. Boil the rice in about 8-10 cups of salted water on medium-high heat for 10-15 minutes, skimming off any white foam, until the grains are al dente.
3. Drain the rice and rinse gently under cold water at low pressure.
4. Pour the olive oil into the bottom of a non-stick pot, add the potatoes or flatbread in an even layer if using, then add the rice back in.
5. Poke holes down to the bottom of the rice with a wooden spoon handle to create air pockets. Add a few spoons of saffron water now if using.
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. Place a large serving dish over the pot, flip it upside down, and 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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