Persian Rice (Tahdig)- Our Version
1 ¼ cups basmati rice
3 tbsp full fat greek yogurt
4 tbsp good butter (salted) or a combo of butter and neutral oil
½ tsp saffron threads
¼ c sea salt
Rinse basmati rice until water runs clear and starch is removed, about 4-5 times. Soak rice in warm water for 30 minutes, set aside.
Boil 2 quarts of water with all the sea salt (saltier than the saltiest seawater!). Add rice and boil for 5-6 minutes, until al dente. Strain rice and rinse with cool water to stop cooking.
Soak saffron in 3 tbsp hot but not boiling water for 10 minutes.
Once rice is cooled, gently mix in greek yogurt and the saffron water mixture.
Melt butter in a 10 inch standard non-stick pan on medium heat. Add rice mixture, patting down to make a smooth layer on bottom. Add the rest and level it out. Poke 5-6 holes all over the mixture using the back end of a wooden spoon to allow steam to escape.
Cook on medium heat for 15-20 minutes, turning 90° every 3-4 minutes to assure even browning. Steam should be coming off rice, and edges should be bubbling with butter/oil.
Turn down heat to low. Continue to cook uncovered about 10-15 minutes until edges start to appear “stuck together”. Run an offset spatula around edge to assure it all releases. Total cook time about 30-35 min.
Put a plate over the pan, flip in one confident swoop.
Cut into pieces and enjoy ☺ Serves 4ish?
Sources I used to make our version-