Persian saffron rice

Persian saffron rice

By
From
Posh Rice
Serves
6-8
Prep
60 mins

This dish is a true delight of buttery fluffy grains of rice. ‘Tah-dig’ refers to the crispy layer of rice on the bottom of the pan, which becomes the golden crusty topping when turned out, and is the bit everyone will fight over.

Ingredients

Quantity Ingredient
450g basmati rice
2 good pinches saffron
100ml boiling water
2 tablespoons sunflower oil
100g butter
salt

Method

  1. Soak the rice in cold water for 30 minutes, then drain. Soak the saffron in the boiling water.
  2. Bring a large saucepan of salted water to the boil. Add the rice and simmer for 6 – 8 minutes, then drain.
  3. Line the base of a large saucepan with a circle of parchment paper. Heat the oil and half the butter in the pan. Tip in half the saffron water, then gently pile in the rice. Pour over the remaining saffron water, sprinkle with 1 tsp salt and dot over the remaining butter. Cover the lid of the pan with a tea towel, tying it over the top so that it doesn’t hang down, and cook over a medium–high heat for 8 minutes. Reduce the heat and cook for a further 30 minutes. Turn off the heat and leave to steam for 10 minutes. When ready to serve, invert the rice onto a plate so that the golden crispy bottom is on top.
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