Polo ba Zaferoon
Persian rice pilaf with saffron tahdig
Ingredients
- 2 cups white basmati rice, soaked for 1 hour and rinsed
- 8 1/4 cups water, divided
- 2 tablespoons salt, for parboiling the rice and will be rinsed out.
- 5 tablespoons neutral oil divided
- 1/4 teaspoon saffron threads, ground and mixed with 2 tablespoons hot water
Instructions
- Wash the rice thoroughly and set aside to soak for at least one hour or up to 6 hours.
- In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
- Drain the rice in a colander and set aside while you prepare the pan.
- Add 3 tablespoons of oil to a non-stick pot.
- In a small bowl, mix 1 cup of the lightly cooked rice with the saffron-water mixture, gently mix, and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
- Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork. Drizzle the remaining 2 tablespoons of oil over the top of the rice.
- Pour the additional 1/4 cup water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot.
- Allow the rice to steam over medium-low heat for 45 minutes.
- Cautiously and swiftly invert the rice out of the pot onto a large serving platter and serve immediately.
Notes
I typically use a non-stick pot so that I can flip the rice over and serve it upside down showcasing the crunchy saffron tahdig.
When steaming the rice, do not lift the lid, and never mix the rice.
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