The loser flips Tahdig

By Cooking With Ayeh · 80 min

Ingredients

Instructions

1. Wash the basmati rice in a non-stick pot under running water about 4–5 times, until the water runs clear.
2. Add 8–10 cups of clean water and 2 heaped teaspoons of sea salt. Boil on medium-high heat for 10–15 minutes, skimming off any white foam.
3. When the rice grains are al dente, drain them in a colander or fine sieve and rinse gently under cold water at low pressure.
4. Pour 2–3 tablespoons of extra virgin olive oil into the bottom of the pot. If using potato slices or flatbread for tahdig, spread them in an even layer.
5. Add the rice back into the pot and press holes down to the bottom with the handle of a wooden spoon to create air pockets. Optionally, add a few spoonfuls of saffron water now.
6. Wrap the lid in a clean kitchen towel, splash a little water into the pot and cover. 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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