Ingredients:

  • 2 cups (400g) Basmati Rice, long grain
  • 6 cups (1.4 L) Water, plus more for soaking
  • 2 tablespoons (30 ml) Salt, divided (1 tbsp for soaking, 1 tbsp for cooking)
  • 1/4 cup (60 ml) Vegetable Oil (or melted Ghee)
  • 1/4 cup (60 ml) Yogurt, plain, full-fat (Greek or regular)
  • 1 large Egg
  • 1/4 teaspoon Saffron threads, crushed
  • 2 tablespoons Hot Water
  • 2 tablespoons Butter, unsalted (or more Ghee), cut into small pieces
  • Barberries (zereshk), soaked in water (optional)
  • Pistachios, slivered (optional)
  • Fresh Herbs (dill, parsley, cilantro), chopped (optional)

Instructions:

  1. Rinse rice, then soak in water with salt for at least 30 minutes.
  2. Drain rice. Boil water with salt in a pot. Add rice, cook until al dente (about 5-7 minutes).
  3. Drain rice in a colander. Rinse with cool water to stop cooking.
  4. Grind saffron threads. Steep in hot water to release color and flavor.
  5. In a bowl, whisk together yogurt, egg, saffron water, and a tablespoon of the vegetable oil.
  6. Gently fold about 2 cups of the parboiled rice into the yogurt mixture. Spread evenly in the bottom of the pot coated with the remaining vegetable oil.
  7. Gently spoon the remaining parboiled rice over the tahdig layer, forming a pyramid shape.
  8. Using the handle of a wooden spoon, create several holes in the rice to allow steam to escape.
  9. Cover the pot tightly with the lid, wrapped in a clean kitchen towel (to absorb excess steam). Cook over medium-low heat for 45-60 minutes.
  10. During the last 5-10 minutes, increase the heat to medium to help crisp the bottom. Listen for a gentle sizzling sound. (Be careful not to burn!)
  11. Remove from heat. Let rest for 10 minutes. Invert the pot onto a serving platter. Tap the bottom of the pot gently to release the tahdig.
  12. Garnish with barberries, pistachios, and fresh herbs (optional). Serve immediately.