Persian rice with prized golden crispy bottom crust (tahdig), featuring fluffy basmati rice steamed with saffron and butter. The crispy bottom layer is fought over at Persian tables, showcasing Iran's rice cooking mastery with distinct technique variation.
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7 items
Bring large pot of water with 3 tbsp salt to rolling boil
Add drained rice and parboil for exactly 6-7 minutes until tender but firm (al dente)
Drain rice in colander and rinse gently with lukewarm water
Mix yogurt with 2 cups parboiled rice and 2 tbsp melted butter in bowl
Heat vegetable oil and 2 tbsp butter in wide non-stick pot over medium-high heat
Spread yogurt-rice mixture evenly across bottom of pot for tahdig layer
Gently mound remaining rice on top in pyramid shape without pressing down
Drizzle remaining melted butter and half the saffron water over rice
Wrap pot lid with clean kitchen towel and cover pot tightly
Cook on medium-high heat for 5 minutes to start crust formation
heat to low and steam for 40-45 minutes without lifting lid
Remove from heat and place pot bottom briefly in cold water to release crust, about 1 minute
Gently remove white rice from top with slotted spoon to serving platter, drizzle with remaining saffron water
Carefully invert pot to release golden tahdig crust onto separate plate or break into pieces
