When the flip gods are with you

By Cooking With Ayeh · 75 min

Ingredients

Instructions

1. Wash the basmati rice in a non-stick pot 4-5 times under running water, until the water runs clear.
2. Add 8-10 cups of water and 2 heaped teaspoons of sea salt. Boil on medium-high heat for 10-15 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.
4. Spread 2-3 tablespoons of extra virgin 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 poke holes down to the bottom with a wooden spoon handle. Optionally, add a few spoonfuls of saffron water now.
6. Wrap the lid in a clean kitchen towel, add a splash of water to the pot, cover and cook on the lowest heat for 45 minutes.
7. Turn the pot upside down onto a large dish or platter and lift the pot off carefully to reveal the rice and crispy tahdig.

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

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