Crispy Tahdig Rice

Method

1. 01
   Step 1Rinse and soak rice15 min

   Rinse the rice until the water runs mostly clear. Soak in fresh water for 15 minutes, then drain.

   Basmati rice
2. 02
   Step 2Parboil the rice5 min

   Bring a large pot of water to a boil. Add 2 tbsp salt and the rice. Cook for 4–5 minutes. Drain and rinse with cold water to stop the cooking process.

   Basmati riceSalt
3. 03
   Step 3Prepare saffron water10 min

   Grind the saffron with a pinch of sugar. Add 2 tbsp boiling water and let steep for 5–10 minutes.

   SaffronSugarWater
4. 04
   Step 4Heat oil and butter

   Heat the avocado oil and half the melted butter in an 8-inch nonstick saucepan over medium heat. Add 1 tbsp saffron water and a pinch of salt.

   Avocado oilButterSaffronSalt
5. 05
   Step 5Form the tahdig layer

   Spread a thin layer of rice across the bottom and press down firmly. Gently add the remaining rice, forming a pyramid.

   Basmati rice
6. 06
   Step 6Add butter and saffron

   Make 4 holes through the rice with the handle of a wooden spoon, stopping before the bottom. Pour the remaining melted butter into the holes and drizzle with the remaining saffron water.

   ButterSaffron
7. 07
   Step 7Steam and crisp25 min

   Wrap the lid with a clean kitchen towel, securing the ends on top and away from the heat. Cover tightly and cook over medium heat for 5 minutes, then reduce to very low heat for another 15–25 minutes, until the bottom is golden and crispy.

   Note

   Paper towels work if you don't have a clean kitchen towel.

8. 08
   Step 8Rest and flip5 min

   Remove from heat and let rest for 5 minutes. Place a large serving plate over the saucepan and carefully flip to reveal the crispy tahdig.