Persian Tahdig

Ingredients

• basmati rice400 g
• salt3 tbsp, for parboiling
• saffron threadsa generous pinch
• plain yogurt3 tbsp
• unsalted butter60 g
• neutral oil3 tbsp
• egg yolk1
• boiling water2 tbsp

Steps

1. 1

   Rinse and soak the rice.

   Rinse the rice in cold water until it runs clear, then soak in salted water for at least thirty minutes.

2. 2

   Grind and bloom the saffron.

   Grind the saffron with a pinch of sugar in a mortar, then bloom in the boiling water and set aside.

3. 3

   Parboil the rice.

   Bring a large pot of heavily salted water to a rolling boil, drain the rice, and parboil for six to seven minutes until the grains are soft outside but still firm at the core.

4. 4

   Drain and rinse the rice.

   Drain immediately and rinse with lukewarm water to stop the cooking.

5. 5

   Make the yogurt and saffron paste.

   In a non-stick pot, whisk the yogurt, egg yolk, oil, half the bloomed saffron, and a ladle of the parboiled rice into a thick paste. Spread it evenly across the bottom.

6. 6

   Mound rice and prepare for steaming.

   Mound the remaining rice on top in a loose pyramid, poke a few steam holes down to the base with the handle of a wooden spoon, and dot with butter.

7. 7

   Cook the tahdig with lid wrapped.

   Wrap the lid in a clean tea towel, clamp it on, and cook on medium-low until you hear a faint sizzle — about ten minutes — then drop to low.

8. 8

   Steam until toasty and dry.

   Steam undisturbed until the kitchen smells toasty and the bottom sounds dry when you tilt the pot.

9. 9

   Drizzle saffron and invert pot.

   Drizzle the remaining saffron water over the fluffy rice, then invert the pot onto a platter so the golden tahdig sits on top like a cake.