Crispy Tahdig Rice

Steps8

1. 1

   Step 1. Rinse and soak rice

   15 min

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

2. 2

   Step 2. Parboil the rice

   5 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.

3. 3

   Step 3. Prepare saffron water

   10 min

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

4. 4

   Step 4. Heat 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.

5. 5

   Step 5. Form the tahdig layer

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

6. 6

   Step 6. Add 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.

7. 7

   Step 7. Steam and crisp

   25 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.

   Paper towels work if you don't have a clean kitchen towel.
8. 8

   Step 8. Rest and flip

   5 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.