Steamed Saffron Rice with Tahdig (Chelo ba Tahdig)

Steamed Saffron Rice with Tahdig (Chelo ba Tahdig)
Iranians usually serve chelo ba tahdig with stew, kebabs, or meat dishes. Herbs and alliums, feta, or walnuts often share the table.Zachary Zavislak

This calls for the traditional two-step method of Persian rice preparation—parboil and drain, then add enough fat to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig. The result is long, individual, saffron-stained grains of rice with a golden, toothsome outer layer. Be sure to have your clarified butter prepared before you begin, and use a flat-bottomed, straight-sided, lightweight nonstick pot.

What You Will Need