Tahdig

Ingredients

• 15¾ ozricerinsed several times and soaked
• 2 tbspsaltfor the cooking water
• 6 tbspoilfor the pot base and drizzling
• ½ tspsaffronground, bloomed in hot water or over ice
• 2 tbspwaterfor blooming saffron and sprinkling over the rice before steaming
• 2ice cubesfor slowly blooming the saffron (optional)
• 4 tbspbuttermelted, poured over the rice (optional)
• 4 tbspyogurtfor a yogurt and egg yolk crust (optional)
• 2egg yolkfor the yogurt crust (optional)

Method

1. Wash the basmati rice in a bowl, changing the water several times, until the water runs clear. Cover with fresh water and leave to soak for at least 20 minutes, or up to a few hours.
2. Grind the saffron finely and dissolve it in a little hot water. Alternatively, scatter the ground saffron over the ice cubes and let them melt slowly; this draws out the colour especially evenly.
3. Bring a large pot of water to the boil and season it generously with the salt. Drain the soaked rice, tip it into the rolling boil and parboil for 5–10 minutes, stirring now and then. Test a grain: it should be soft on the outside but still firm at the centre.
4. Drain the rice in a sieve and rinse it briefly under cold water to stop it cooking.
5. Pour some of the oil into a heavy-based pot and stir in some of the saffron water so that the whole base is coated. If you like, first mix a few spoonfuls of the rice with oil and saffron and spread this layer evenly over the base.
6. Spoon the rest of the rice on top and either press it down lightly or heap it loosely into a pyramid. Using the handle of a wooden spoon, poke a few holes through the rice to just above the base so the steam can escape.
7. Drizzle the remaining oil and a little water over the rice. Wrap the lid in a clean tea towel, set it firmly on the pot and steam the rice over medium to low heat for 30–60 minutes, until a golden crust has formed on the bottom.
8. Take the pot off the heat and let it rest for a few minutes. If you like, gently fold the remaining saffron water through the top layer of rice so that yellow and white grains mingle.
9. Lay a large plate over the pot and, in one decisive movement, turn it out. Serve the tahdig crust side up.

Tips and variations

The crust can be built in different ways: with just oil and saffron on the base and the rice heaped into a pyramid above, or with a layer of saffron rice pressed firmly into the bottom of the pot. If you are not cooking vegan, you can pour melted butter over the rice instead of oil alone, or make the crust from full-fat strained yogurt, egg yolk, oil, saffron and a little water, seasoned if you like with a pinch of onion and garlic powder. To serve, break the crust into pieces and share it out so that everyone gets some on their plate.