Crispy Tahdig Recipes

Steps:

• Grind saffron threads with sugar in a mortar and pestle. Transfer to a bowl and dissolve in boiling water. Set aside to soak.
• Wash starch from the rice by rinsing it in a nonstick 4-quart pot. Rinse 3 or 4 times in lukewarm water until water runs clear. Fill the pot 3/4 full with cold water, covering the rice. Bring to a boil. Add olive oil and cook until rice is soft on the outside and still crunchy in the middle, 10 to 15 minutes.
• Drain rice and rinse with cool water. Set aside. Rinse any excess rice starch out of the pot.
• Melt butter in the clean, dry pot. Mound rice over the butter; add enough water to reach 1/3 of the height of the rice. Sprinkle salt over the rice. Wrap the lid with a kitchen towel and cover the pot to seal tightly. Simmer over medium heat until all water is absorbed and a crispy crust starts to form on the bottom, about 10 minutes.
• Fluff the rice with a fork while turning it out on a plate. Measure 1 cup rice and mix with the saffron water. Scatter saffron rice over plain rice. Detach the layer of crust, or 'tahdig', from the bottom of the pot and serve in a separate dish as a special treat.

Steps:

• Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
• Rinse rice until water runs clear (or as close to clear as you can get it).
• Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
• Drain rice in colander, reserve.
• In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
• Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
• With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
• Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
• Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
• Cook rice until it's done, about 30 minutes.
• Try not to check it too often, as it needs to steam.