I grew up eating Tahdig at almost every meal. Tahdig is the crispy rice crust that can be enjoyed on its own or with a hearty stew.
Tahdig (Crispy Persian Rice)
ENTERTAINING, GLUTEN-FREE, INDULGENCE, PLANT-BASED, VEGAN
2 cups Basmati rice
4 tsp sea salt
1/4 cup avocado oil
6 Saffron threads
1 tbsp grass-fed butter
Wash rice with warm water for 2-4 hours.
In a pot filled 3/4 with boiling water, add rinsed rice and boil on medium-high heat for 7 minutes; then drain rice.
Mix 1/2 cup boiling water with a pinch of Saffron. Let steep for 5 min, stirring occasionally.
In a high rimmed pot, pour the avocado oil to cover the bottom of the pot and add 2 tbsp Saffron water. With a slotted spoon, gently add parboiled rice to the pot. Poke 3 holes in the middle of your rice to create steam.
Wrap the pot lid with a kitchen towel and cover. Cook on medium heat for 45 min. Open the lid and insert butter in the steam holes and cover for 5 minutes off the heat.
Before serving, combined the remaining Saffron broth with your rice and gently combine. Flip your rice and serve.