Rice and tahdig

The soft, fluffy basmati rice that comes with each meal is not a dish in and of itself, but it is an important part of Persian cuisine. A traditional meal at a dinner party, or even a family meal, will always include it.

The tahdig, a type of Persian rice, is one of the most delectable dishes. It's a golden, crispy layer of rice or potato that sits at the bottom of a pan. It is the most desired component of any rice dish. It's been known for people to fight over it!

Ingredients

• 3 c Basmati rice
  
• ¼ tsp saffron threads, ground using a mortar and pestle
  
• 3 Tbs neutral oil
  
• 1 Tbs butter, melted
  
• Salt

Instructions

• Wash the rice several times in room temperature water until the surface starch is gone and the water runs clear. Allow the rice to soak for 2 hours with a teaspoon of salt.
  
• Fill a large nonstick 6-quart pot halfway with water. Add 6-8 tablespoons of salt to the water to make it salty. Don't worry, most of the salt and water will be discarded. Bring the salted water to a boil in a covered pot over high heat. A quarter cup of the water should be set aside.
  
• Using a mortar and pestle, pulverize the saffron. Add the ground saffron threads with the reserved water. Make sure all of the precious spice is submerged and steeped.
• Drain the soaking water from the rice. Remove the lid from the pot and carefully pour the boiling salted water over the strained rice. Cook for 5 minutes over high heat, stirring occasionally with a wooden spoon. When the rice is "al-dente," it's ready. In other words, when you taste a grain, it will have a slight "bite" to it. Remove the rice from the pot and strain it. To stop the cooking, run cold water over the grains.
  
• Return the same nonstick pot to the stovetop over medium-high heat. When the pan is hot, add the oil. Slowly pour in the saffron water and stir it around the bottom of the pot as it cooks.
• Begin to reintroduce the par-boiled rice to the pot. Add a layer of rice about an inch thick and gently but firmly press it down with an offset spatula.
  
• Fill the pot with the remaining rice, gently forming a dome or cone shape no higher than 1 inch from the top.
  
• Wrap a kitchen towel around the pot's lid, bringing the towel's corners together at the lid's handle.
  
• Allow the rice to cool for 5 minutes after turning off the heat. Scoop out the majority of the rice onto a serving platter, being careful not to disturb the pan's final 1-inch layer of crust. Drizzle the melted butter over the rice and serve hot.