Tahdig with Saffron Crust

Persian · 60 min · Serves 6 · Medium · Saffron: 0.15g

The crown of the Persian table: fluffy basmati over a crisp, golden saffron crust that everyone fights over.

Ingredients

For 6 servings:

• 500g basmati rice
• 3 tbsp plain yogurt
• 80g butter (or 4 tbsp oil)
• Zaffira Super Negin saffron, 0.15g, ground and steeped
• Salt

Method

1. Rinse and soak — Rinse the rice until the water runs clear, then soak 30 minutes in salted water.
2. Parboil — Boil in plenty of salted water for 6-7 minutes until just al dente, then drain.
3. Make the saffron base — Steep the ground saffron in 4 tbsp hot water. Mix one scoop of rice with the yogurt and half the saffron water.
4. Layer the crust — Heat the butter in a non-stick pot and spread the yogurt-rice flat over the bottom.
5. Mound the rice — Pile the rest of the rice on top in a gentle mound and poke a few holes with a spoon handle.
6. Steam — Cover with a cloth-wrapped lid and steam on low heat for 40-45 minutes.
7. Turn out — Drizzle over the rest of the saffron water, then invert onto a plate to reveal the golden crust.

Chef's notes

A non-stick pot and low, steady heat are the secret to an unbroken crust. Do not rush the steam or lift the lid too early.

Pairing

A fresh herb salad and a light Pinot Noir, or mint tea.

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