The flip anxiety is real

By Cooking With Ayeh · 75 min

Ingredients

Instructions

1. Rinse the basmati rice in a non-stick pot 4 to 5 times under running tap water until the water runs clear.
2. Fill the pot with 8 to 10 cups of clean water, add the salt and boil on medium-high heat for 10 to 15 minutes to partly cook the rice. Skim off any white foam with a spoon.
3. When the grains are al dente, drain the rice in a colander or fine sieve and rinse gently under cold water, without using strong pressure.
4. Pour the olive oil into the bottom of the pot. If using potato slices or flatbread for the tahdig, spread them in an even layer.
5. Add the drained rice back to the pot, then poke holes down to the bottom with the handle of a wooden spoon. If using saffron water, add a few spoonfuls now.
6. Wrap the lid in a clean kitchen towel, add a splash of water to the pot and cover. Cook on the lowest heat for 45 minutes.
7. Remove the lid and set a large platter on top of the pot. Flip the pot upside down and lift it off to reveal the rice and crispy tahdig.

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

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