Persian New Year (Day 5)

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Remove the leaves from the parsley and dill stems, and discard the thick coriander stems. Finely chop all the herbs and the spring onions and mix them in a large bowl.
2. Rinse the rice in a non-stick pot about 5 times, until the water runs mostly clear. Fill the pot with water, add the salt and cook on medium-high heat for about 10-15 minutes.
3. Boil the rice until it is al dente, halfway cooked when a grain pressed between your fingers. Drain in a colander and gently rinse with cold water.
4. Add the olive oil to the same pot and lay the flatbread over the bottom to cover it.
5. Add a layer of about one third of the rice, then top with one third of the chopped herbs. Add a teaspoon of the bloomed saffron and the advieh, if using.
6. Trim the top off the whole garlic head so the tops of the cloves show, keeping the head intact. Place it in the middle of the rice, then repeat the rice and herb layers until all are used.
7. Using a chopstick or the handle of a spoon, make 6 holes down through the rice to the bottom of the pot. Wrap the lid in a clean kitchen towel, place it on the pot and cook on low heat for 30 minutes.
8. Remove from the heat and open the lid. Place a large platter on top of the pot and flip the pot upside down so the rice comes out onto the platter. Cut the crispy tahdig into pieces to share evenly and serve.

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

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