Persian Rice with Tahdig

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Wash the basmati rice in a non-stick pot under running water about 4 to 5 times, until the water runs clear.
2. Add 8 to 10 cups of clean water and the salt. Boil on medium-high heat for 10 to 15 minutes to partly cook the rice, skimming off any white foam.
3. When the grains are al dente, drain the rice in a colander or fine sieve and rinse gently under cold water at low pressure.
4. Spread the olive oil over the bottom of the pot. If using potato slices or flatbread for the tahdig, lay them in an even layer.
5. Return the rice to the pot and make holes down to the bottom with the handle of a wooden spoon to create air pockets. If using saffron, add a few spoonfuls of saffron water now.
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. To serve, put a large dish over the pot, flip it upside down, lift off the pot and reveal the crispy tahdig.

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

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