Tahdig (Persian Crispy Rice)

• Cooking time: #60mins

• Level: #medium

• Cuisine: #Persian

Ingredients

6 servings

• 2 cups rice

• 3 tablespoons vegetable oil

• 2 tablespoons vegan butter

• 1 teaspoon salt water, as needed

• 1 flatbread (optional, for extra crispiness and richness)

• A pinch of grounded saffron

Instructions

1. Rinse the rice until the water runs clear. Soak the rice in water for at least 30 minutes.

2. Bring a pot of salted water to a boil. Add soaked rice and cook over high heat for about 10 minutes. Drain it and set aside.

3. Add saffron in 2 tablespoons of hot water for about 10 minutes.

4. In a rice cooker, heat 2 tsp vegetable oil and 1 tbsp vegan butter. Put the flatbread at the bottom (if using). Spoon the rice into the pot. Drizzle the saffron water, remaining oil and vegan butter. Add 1/4 cup of water around the edges of the rice. Cover the pot and steam for about 30–40 minutes.

5. Once the rice is cooked, carefully invert the pot onto a large serving platter. Serve the rice with the crispy, golden layer on top, or break it up into pieces to share.