Tahdig

Ingredients

• 3 cups basmati rice
• 1/3 cup oil or melted butter
• Pinch of saffron, bloomed in hot water
• 2 tbsp yogurt
• 1 potato, thinly sliced (optional, for the crust)
• Salt, to taste

Instructions

1. 1Soak rice for 1-2 hours, then boil in heavily salted water for 6-7 minutes until parboiled but firm; drain.
2. 2Mix a couple of spoonfuls of the parboiled rice with yogurt, saffron water, and a little oil.
3. 3Heat oil in a nonstick pot and spread the yogurt-rice mixture (or sliced potato) evenly across the bottom.
4. 4Mound the remaining rice into the pot in a pyramid shape, being careful not to press it down.
5. 5Poke a few holes to the bottom with a spoon handle, drizzle with remaining oil and saffron water, and cover the lid with a towel.
6. 6Cook on low heat for 45-50 minutes until the bottom forms a golden, crispy crust.
7. 7Invert onto a platter to serve the crust on top.

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