Tahdig

Ingredients

• •2 cups basmati rice
• •6 cups water
• •2 tablespoons salt
• •4 tablespoons neutral oil
• •1/2 teaspoon turmeric or a pinch of saffron dissolved in water (optional)
• •1 small potato, thinly sliced or 1 sheet lavash bread (optional for lining)

Instructions

1. 1

   Rinse the rice several times until the water runs clear, then soak it in salted water for 30 minutes if time allows.

2. 2

   Bring the water to a boil, add salt, and parboil the rice for 5 to 6 minutes until the grains are partly cooked.

3. 3

   Drain the rice well and rinse briefly with lukewarm water to stop the cooking.

4. 4

   Heat the oil in a nonstick or well-seasoned pot over medium heat.

5. 5

   If using, arrange the potato slices or lavash on the bottom of the pot; otherwise spread a thin layer of rice mixed with turmeric or saffron to start the crust.

6. 6

   Pile the remaining rice into the pot in a loose mound and poke a few holes in it with the handle of a spoon to let steam escape.

7. 7

   Wrap the lid in a clean towel, cover the pot, and steam over low heat for 35 to 45 minutes without stirring.

8. 8

   When done, let the pot rest for 5 minutes, then invert onto a platter or lift out the crisp tahdig pieces carefully.

9. 9

   Serve immediately so the crust stays crunchy.