Ingredients:
2 cups white long-grain Basmati rice
3 tablespoons kosher salt, divided
2 ounces fresh coriander/cilantro
2 ounces fresh dill
2 ounces fresh parsley
5 scallions (green parts only)
1/4 teaspoon freshly ground saffron
4 tablespoons water, divided, plus more for boiling the rice
3 tablespoons butter or ghee
2 cloves garlic, grated or finely minced
Oil for greasing the pot
Instructions:
Soak the Rice: Wash the rice in cold water until the water runs clear. Drain. Add the rice and 1 tablespoon of salt to a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
Prepare the Greens: Wash and dry the coriander, dill, parsley, and scallion greens. Pulse in a food processor until finely chopped.
Bloom Saffron: Place the ground saffron in a medium bowl and add 2 tablespoons of water. Stir to allow the saffron to bloom. Set aside.
Make the Garlic Butter: In a small pot, melt the butter or ghee over low heat. Add 2 tablespoons of water and the garlic. Let it infuse gently for 1 minute. Turn off the heat and set aside.
Parboil the Rice:
Fill a large non-stick pot with 8 cups of water and 2 tablespoons of salt. Bring the water to a rolling boil.
Drain the soaked rice and add it to the boiling water.
Cook for 3-5 minutes, or until the rice has a slightly firm center.
Drain the rice in a colander and rinse with cold water to stop the cooking process.
Prepare Saffron Rice:
Add 2 cups of the parboiled rice to the bowl of bloomed saffron. Stir gently to coat evenly with saffron.
Prepare the Pot:
Rinse and dry the rice pot.
Add 2 tablespoons of oil to the pot and coat the bottom completely.
Add the saffron rice in an even layer to the pot and pat it down flat with the back of a spoon.
Prepare the Herb Rice:
Combine the remaining parboiled rice with the chopped herbs and garlic butter in a separate bowl. Stir gently to combine.
Layer the Rice:
Pour the herb rice mixture on top of the saffron rice layer.
Pat down gently and evenly.
Using the handle of a spoon, poke 5 evenly spaced holes into the herb rice layer, stopping just above the saffron rice.
Steam the Rice:
Place the lid on the pot and turn the heat to high.
Once steam starts to rise, reduce heat to low.
Carefully wrap the lid tightly in a tea towel to prevent steam from escaping.
Steam for 45-60 minutes, or until the rice is cooked through and the tahdig is golden and crispy.
Serve:
Turn off the heat and carefully invert the pot onto a large plate.
The tahdig should release easily.
Serve immediately.
Tips:
Adjust cooking time: The cooking time may vary depending on the type of rice and the size of your pot.
Tahdig thickness: The longer you steam the rice, the thicker the tahdig will be.
Leftovers: Leftover Tahdig can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Enjoy your delicious and authentic Tahdig!
