Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig’ meaning bottom of the pot in Farsi language. Rice is polo in Farsi
So if you want to have a crispy, golden crust of rice that formed at the bottom of pot by frying parboiled rice, try and make this recipe.
Important step in cooking Iranian rice is washing 2-3 times the rice. Other tip: traditionally Persians use a padded lid (damkoni) to cover the rice pot to prevent steam from escaping during cooking the rice. If you have not damkoni very easily you can wrap a dish towel over the lid of a the pot and that’s it ( dmakoni).So lets get started:
4 cups Persian dry rice or Basmati rice
½ cup oil
¼ cup water
1tbsp Saffron water
Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1 hour.
In a non-stick pot, bring water to a boil, drain salted water and pour the rice into the boiling water. Let to cook for 10 minutes.
Using a colander, drain the rice and rinse with cold water.
In a bowl combine ½ cup of vegetable oil , ¼ cup water and saffron water with 3 spatulas of parboiled rice (about 2 cups rice) and stirring well.
Cover the bottom of the pot with Saffron rice and pile up the rest of the rice on the top and shaping the rice into a pyramid.
Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form a golden crust.
Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely golden crust rice.