Ingredients:

  • 2 cups (400g) Basmati Rice, rinsed thoroughly
  • 6 cups (1.4 liters) Water
  • 2 tablespoons (30ml) Salt
  • 1/4 cup (60ml) Vegetable Oil
  • 1/4 cup (60ml) Water
  • Pinch of Saffron threads, crushed and steeped in 2 tablespoons (30ml) hot water (optional)
  • 2 tablespoons (30g) Unsalted Butter, melted (optional)
  • 1/4 cup (50g) Barberries (Zereshk), rehydrated (optional)
  • 2 tablespoons slivered Almonds (optional)
  • 2 tablespoons slivered Pistachios (optional)

Instructions:

  1. Prepare the Rice: Rinse the rice, boil in salted water, and parboil. Drain very well.
  2. Create the Tahdig Base: Heat oil, water, saffron (if using), and melted butter (if using) in the pot.
  3. Layer the Rice: Gently layer a portion of the parboiled rice into the pot over the tahdig base mixture.
  4. Steam the Rice: Cover the pot tightly, reduce heat to low, and steam the rice until cooked through and the tahdig is golden brown.
  5. Flip and Serve: Carefully invert the pot onto a serving platter to reveal the golden tahdig. Garnish with barberries, almonds, and pistachios, if desired.