Thanx to my Dad, I was able to master his recipe! My dad is half Persian and is also an amazing cook. His passion for his Persian culture is incredible. With that being said, Persian cuisine is one of my favorite and I always wanted to master the art of making Tahdig. I love the flavor and color that the saffron flower contributes to this epic dish. I’m happy to be able to share this recipe with all of you.
INGREDIENTS:
2 Cups of Basmati Rice
4 cups of water
1-1/2 tsp of Saffron Flower
1/2 tsp Raw Sugar
1/4 Cup warm water
1-2 Tbsp Sea Salt
1/4 Cup Avocado Oil
DIRECTIONS:
1. In a large bowl, wash the rice about 5 times until the water runs clear.
2. Soak your rice with a Tbsp or 2 of salt for about 2-3 hours.
3. In the meantime, grind the Saffron with the sugar in a mortar and pestle. Add it to the warm water and stir. Set aside.
4. Fill a medium pot halfway with water and bring to a boil. Add the rice with the salted water. Bring to a boil again. Boil for 2-3 min. Drain in a fine mesh strainer. Rinse the pot with water to ensure all rice is out.
5. Put the pot back on the stove on medium heat. Add the Saffron water and oil. Gently layer the rice over the Saffron mixture. Do not stir. Make 4 holes with the back of a wooden spatula. Put a paper towel over the pot and cover with the lid. Let simmer on medium-low flame for 30 min.
6. To serve, fluff rice onto serving plate until you reach the bottom of the yellow crispy Tahdig. Invert Tahdig over the rice on the platter and enjoy!
