Ingredients:

  • 2 cups (400g) Basmati Rice, preferably aged
  • 4 cups (950ml) Water, for soaking rice
  • 1/4 cup (60ml) Salt, for soaking rice
  • 6 cups (1.4L) Water, for boiling rice
  • 2 tablespoons (30ml) Olive Oil
  • 1 medium Onion, finely chopped (about 1 cup)
  • 1 large bunch Parsley, finely chopped (about 1 cup)
  • 1 large bunch Cilantro, finely chopped (about 1 cup)
  • 1 large bunch Dill, finely chopped (about 1 cup)
  • 1/2 bunch Chives, finely chopped (about 1/2 cup)
  • 1/4 cup (60ml) Olive Oil, for layering
  • 1/4 teaspoon Ground Turmeric (optional, for color)
  • Salt and Pepper to taste

Instructions:

  1. Rinse the basmati rice thoroughly. Soak in salted water for at least 30 minutes (or up to 2 hours). This is crucial for achieving fluffy rice.
  2. Drain the soaked rice well. Bring a large pot of unsalted water to a rolling boil. Add the rice and cook until slightly softened but still firm in the center (about 5-7 minutes). Test by biting a grain - it should be yielding on the outside, but have a chalky center.
  3. Drain the parboiled rice in a colander. Rinse with cool water to stop the cooking process and remove excess starch. This prevents the rice from becoming sticky.
  4. While rice is soaking. Heat olive oil in the same pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
  5. Gently mix the parboiled rice with the sautéed onion, chopped herbs, turmeric(optional), and salt and pepper.
  6. Drizzle olive oil over the bottom of the same pot to create a golden, crusty tahdig (the bottom layer of crisped rice). Layer the rice mixture into the pot, forming a pyramid shape.
  7. Create a few holes in the rice mound with the back of a spoon to allow steam to escape. Cover the pot tightly with a lid wrapped in a clean kitchen towel. This absorbs excess moisture and prevents soggy rice.
  8. Cook over medium-low heat for 15 minutes, then reduce heat to low and cook for another 30 minutes. Do not lift the lid during cooking (tempting, I know!).
  9. Remove from heat and let rest, covered, for 10 minutes. This allows the steam to redistribute and the rice to finish cooking. Fluff the rice gently with a fork or rice paddle before serving.