Tahdig (Traditional Crusty Persian Rice)

Let's Cook

1. Step 1.

   Rinse 2½ cups basmati rice in a colander under cold running water until the water runs clear, about 5 to 10 rinses. Remove any impurities, then drain well.

2. Step 2.

   Place the rinsed rice and 1 teaspoon salt in a saucepan. Add 4 cups water (or enough to cover the rice by about one thumb's depth). Bring to a boil, then reduce heat and simmer for about 5 minutes, until the rice is al dente (firm but not mushy).

3. Step 3.

   Drain the rice through a colander, reserving the cooking liquid. Crumble 1 thread saffron into a small bowl and add about 2 tablespoons (half a small tea glass) of the reserved liquid. Let soften for 5 minutes.

4. Step 4.

   In a bowl, combine 2 cups plain yogurt, the saffron water, the drained rice, and the remaining 1 teaspoon salt. Stir gently just enough to coat the rice evenly.

5. Step 5.

   Melt 4 tablespoons unsalted butter in a deep nonstick skillet over medium heat. Add the rice mixture and shape it into a mound. Using the handle of a wooden spoon, poke 7 holes evenly into the mound, reaching the bottom of the pan. Cover the pan tightly.

6. Step 6.

   Cook over high heat for 10 minutes, periodically rotating the pan on the burner (every 2–3 minutes) to ensure even browning. Do not uncover.

7. Step 7.

   Reduce the heat to low and cook for 30 to 60 minutes, until the rice is tender and a golden crust forms on the bottom. Check occasionally; if the rice seems dry, add a little reserved liquid (a few tablespoons at a time) through the holes. The crust is ready when it is deep golden and fragrant.

8. Step 8.

   Remove the pan from heat and let it rest, covered, for 5 minutes. Place a large plate upside down over the pan, then carefully invert the pan to release the tahdig onto the plate. The crust should be golden brown and sizzling.