Tahdig

ته‌دیگ · Tahdig

Ingredients7

• basmati rice500 g
• plain yogurt120 g
• saffron threads0.5 g
• neutral oil60 ml
• unsalted butter30 g
• salt2 tsp
• water2 L

Method

1. Rinse the rice until the water runs clear, then soak it in salted water for 30 minutes.
2. Steep the saffron in 2 tbsp hot water.
3. Boil the rice in plenty of salted water until just tender but still firm, then drain.
4. Mix a ladle of rice with the yogurt, saffron water, and half the oil.
5. Heat the remaining oil and butter in a heavy pot, spread the yogurt-rice mixture in an even layer, then mound the rest of the rice on top.
6. Poke a few holes, cover with a lid wrapped in a clean cloth, and cook on medium-low heat for 40–45 minutes until a golden crust forms.
7. Rest 5 minutes, then invert onto a platter so the crust is on top.