Tahdig - A Persian Rice Dish with Crispy Rice Bottom

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1. 1Step 1: In a large bowl, rinse the rice several times until the water runs completely clear.
2. 2Step 2: Fill the bowl with fresh water, add a generous pinch of salt, and let the rice soak for about 20 minutes while you bring a pot of water to a boil. Reserve 3 tablespoons of hot water for blooming the saffron.
3. 3Step 3: Bring a large pot of generously salted water to a boil. Drain the rice and add it to the boiling water.
4. 4Step 4: Cook uncovered on medium-high heat for 7–8 minutes, skimming off any foam that rises to the surface.
5. 5Step 5: The rice should be tender on the outside but still firm in the center. Drain and rinse briefly under cold water to stop the cooking.
6. 6Step 6: Crush the saffron threads using a mortar and pestle (if needed). Add to the reserved hot water and let bloom for a few minutes.
7. 7Step 7: Heat a 10–12 inch nonstick skillet over medium heat. Add olive oil, bloomed saffron water, and turmeric, swirling to evenly coat the bottom of the pan.
8. 8Step 8: Spoon a thin, even layer of rice directly onto the saffron mixture, this will become the crispy tahdig layer.
9. 9Step 9: Add the remaining rice on top, forming a gentle mound. Use the handle of a spoon or spatula to poke a few holes into the rice to allow steam to escape.
10. 10Step 10: Wrap the skillet lid with a clean kitchen towel and cover the rice. Cook on medium to medium-high heat for about 30–35 minutes, or until you hear gentle crackling sounds. If your stove runs hot, reduce the heat slightly.
11. 11Step 11: Remove the lid and place a serving plate over the skillet. Carefully invert to release the rice, revealing the golden, crispy tahdig on top.
12. 12Step 12: Alternatively, spoon out the rice and break the tahdig into pieces to serve alongside.