Tahdig

Ingredients

• 400 gbasmati rice
• 3 tbspyogurt
• 2 tbspvegetable oil
• 1 tbspbutter
• pinchsaffron
• 1 tspfine sea salt

Method

1. Rinse 400 g of basmati rice under cold water until the water runs clear. This removes excess starch, ensuring the rice grains remain separate and fluffy. Soak the rice in a bowl of cold water for 30 minutes to allow the grains to expand, which will help them cook evenly.
2. In a small bowl, dissolve a pinch of saffron in 2 tablespoons of warm water. Let it steep to release its color and aroma, which will add a rich golden hue and depth of flavor to the Tahdig.
3. Drain the soaked rice and set it aside. Bring a large pot of water to a boil, adding 1 teaspoon of fine sea salt. Add the rice and parboil for about 5-7 minutes, stirring occasionally, until the grains are slightly softened but still firm in the center.
4. Drain the parboiled rice in a fine-mesh sieve and rinse with cold water to stop the cooking process. This also helps remove excess salt and starch, ensuring the grains remain separate.
5. In a large non-stick pot, combine 3 tablespoons of yogurt with the saffron water, 2 tablespoons of vegetable oil, and 1 tablespoon of melted butter. Mix well to create a uniform base for the Tahdig, which will form the crispy layer.
6. Evenly spread a layer of the drained rice over the yogurt mixture in the pot. Gradually add the remaining rice, mounding it gently in the center to allow steam to circulate.
7. Using the handle of a wooden spoon, poke a few holes through the rice mound to the bottom of the pot. This allows steam to escape, ensuring even cooking and a crispy crust.
8. Cover the pot with a clean kitchen towel and place the lid tightly on top. The towel will catch any condensation, preventing it from dripping back onto the rice. Cook over medium-high heat for about 10 minutes until you hear a gentle sizzling sound, indicating the crust is forming.
9. Reduce the heat to low and continue cooking for 30-40 minutes. The rice is done when the edges of the Tahdig are golden brown and release easily from the pot. The aroma will be nutty and fragrant.
10. To serve, carefully invert the pot onto a large serving platter so the crispy Tahdig is on top. Serve warm, allowing everyone to enjoy the contrast of textures and flavors.