Persian steamed rice with tahdig

Ingredients (4 servings)

• 2 cups long-grain rice (basmati or Iranian)
• Salt
• 3–4 tablespoons oil or butter
• A pinch of ground saffron, dissolved in 2 tablespoons hot water
• Optional: thin potato slices or flatbread for the tahdig

Method

1. Rinse and soak

   Rinse the rice several times until the water runs almost clear. Soak it in salted water for 1–2 hours.

2. Parboil

   Boil plenty of salted water, add the drained rice and cook for about 6–8 minutes, until the grains are soft outside but still firm in the middle. Drain and rinse briefly.

3. Make the tahdig layer

   Heat the oil in the pot, add a little water and saffron, and lay potato slices or bread over the base if using.

4. Steam (dam)

   Spoon the rice back in, shaping a mound. Make a few holes with a spoon handle, cover the lid with a clean cloth and cook on low heat for 45–60 minutes.

5. Serve

   Mix a little rice with the saffron water for colour on top; turn out the tahdig in pieces.

Rice with raisins and lentils, adas polo, is a delicious variation.