
Rice is a staple at most meals in Iran; tahdig, the crust of crispy rice that forms on the bottom, is the most prized part. Soaking the rice before cooking for 15 minutes helps to elongate the grains, resulting in a fluffier rice, while the towel on the lid helps to pull the moisture away during the longer cook time.
Featured in: Chasing the Perfect Persian Rice
Ingredients
- 2 cups basmati rice
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 2 tbsp. kosher salt
- 1 tsp. crushed saffron
Instructions
Step 1
Rice is a staple at most meals in Iran; tahdig, the crust of crispy rice that forms on the bottom, is the most prized part. Soaking the rice before cooking for 15 minutes helps to elongate the grains, resulting in a fluffier rice, while the towel on the lid helps to pull the moisture away during the longer cook time. Get the recipe for Persian Rice »