Tahdig

Cuisines

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Recipe

Ingredients

	2 cups	Basmati rice
	1 tablespoon	Salt
	3 tablespoons	Vegetable oil
	2 tablespoons	Butter , unsalted
	1 cup	Water
	0.5 teaspoon	Saffron , threads
	2 tablespoons	Yogurt , plain

Instructions

1. 1 Rinse the basmati rice under cold water until the water runs clear.
2. 2 Soak the rice in cold water with 1 tablespoon of salt for 30 minutes, then drain.
3. 3 Bring a large pot of water to a boil, add the rice, and cook for 5-7 minutes until slightly tender. Drain and set aside.
4. 4 In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water and set aside.
5. 5 In a non-stick pot, heat 3 tablespoons of vegetable oil and 2 tablespoons of butter over medium heat.
6. 6 In a large bowl, mix 1 cup of the parboiled rice with the yogurt and half of the saffron water.
7. 7 Spread the yogurt-rice mixture evenly over the bottom of the pot to form the tahdig layer.
8. 8 Gently spoon the remaining rice over the yogurt mixture, mounding it into a pyramid shape.
9. 9 Drizzle the remaining saffron water over the top of the rice.
10. 10 Wrap the lid of the pot with a clean kitchen towel and place it on the pot to catch condensation.
11. 11 Cook over medium-high heat for 5 minutes, then reduce to low and cook for 30-35 minutes until the tahdig is golden and crispy.
12. 12 To serve, carefully invert the pot onto a serving platter to reveal the crispy tahdig layer on top.