Dig the Tahdig ( Persian Rice )

What's not to like about hot buttered rice specially when it has been layered with strands of saffron , turmeric , orange zest and cinnamon powder ? This Persian rice dish celebrates itself for being an immensely flavored rice centerpiece with a crusty golden layer at the bottom - made easy with the simplest of home ingredients .

In this quick put together , I would suggest you to use fragrant rice and best quality basmati always packs in the maximum aroma and flavor . Some simple steps and layering is all you need to get this done ...read along...

• To start with soak 1 teaspoon of saffron in half cup warm water ..Leave it to soak for at least 10 minutes to bloom and release it's beautiful color. Keep asode

• Wash 02 cups of basmati rice and boil it till al-dente - then drain well.

• Take 1 cup of the rice and mix it together with 2 tablespoons of yogurt, 2 tablespoons of melted butter and and 2 tablespoons of the pre-soaked saffron water.

• Layer the the tahdig in a nonstick pot ALWAYS .

• Starting with the rice-yogurt mixture 1st , create a layer in bottom of the pot (this is what makes the crust). Next , layer the remaining rice alternating with layers of raisins grated orange zest, cinnamon powder , turmeric powder .

• Continue doing this until you have used up all the rice.

• Top the final layer of rice with the 6 -7 spoonful of melted butter - finish with the rest of the saffron water on top.

• Cover the pot and cook over low heat for 30 - 40 minutes or until the rice around the edges is golden and crispy ..

• Confidently , flip the cooked Tahdig over a plate to reveal the golden crust

• Serve with fresh green salad / yogurt or some salt seared chicken . Enjoy !