Persian Rice with Crispy Tahdig

Ingrédients

• 3 cups basmati rice
• 8-10 cups water
• 2 heaped tsp sea salt
• 2-3 tbsp extra virgin olive oil
• **Optional Saffron water (see above saffron section on how to make this)
• **Optional You can also use a thinly sliced potato or flat bread such as lavash or Lebanese bread for the Tahdig.

Préparation

1. 1

   Place your basmati rice in a non-stick cooking pot and wash the rice several times under a running tap (approximately 4 - 5 times). You want the water to run clear and not misty anymore

2. 2

   Fill the pot with clean water (about 8-10 cups) and add the salt. Boil on a medium-high heat for 10–15 minutes to partially cook the riceIf there is white foam on the top of the water, carefully spoon it out and disregard

3. 3

   When the grains of rice are al dente, drain the rice through a colander or fine mesh sieve. Carefully rinse under cold water. Don't have the water pressure too high

4. 4

   Add the olive oil to the bottom of the pot. If using potatoes or flatbread for the Tahdig, place them in the pot in an even layer. Add the cooked rice back to the pot and using the handle of a wooden spoon or tablespoon, make holes into the rice down to the bottom of the pot. These will act as air pockets***Optional, If you’re adding saffron, add a few spoons of the saffron water at this time also

5. 5

   Wrap the lid with a clean kitchen towel, add a splash of water to the pot and place the lid on. Cook on the lowest heat for 45 minutesTo serve, remove the lid and place a large dish or serving platter on the pot and flip the pot upside down. Carefully lift the pot and reveal your beautiful Persian Rice with Crispy Tahdig!