Ingredients
Yield: 8-10 servings
- 3 cups long grain, basmati rice
- 10 cups water
- 2 teaspoons salt
- ¼ teaspoon saffron, crushed and bloomed in 2 tablespoons cold water
- 4 tablespoons grapeseed oil
SidesVeganVegetarianGluten FreeShabbatMiddle East
Preparation
Step 1
Place your rice into a large bowl and cover with water. Allow to soak for 30 minutes, then drain and rinse until the water runs clear.
Step 2
In a large pot, bring 10 cups of salted water to a boil. Add the rice and boil for 10 minutes, stirring occasionally. The rice should be al dente, with a bit of white in the center of the grain. Drain and rinse with cold water, folding the rice gently.
Step 3
Place the rice into a large bowl and carefully fold in the bloomed saffron water and salt.
Step 4
In a deep 10-11 inch non-stick saucepan, add the grapeseed oil and heat over medium heat.
Step 5
Using a large spoon, gently spread about an inch of rice across the bottom of the pan. Avoid pressing down firmly — just flatten it lightly. Scatter the remaining rice evenly over the first layer.
Step 6
Let the rice cook over medium heat until it begins to crisp, about 5-7 minutes.
Step 7
Reduce the heat to the lowest setting. Sprinkle 3 tablespoons of water evenly over the rice. Using the back of a wooden spoon, poke five holes through the rice all the way to the bottom of the pan to help it steam evenly.
Step 8
Cover the pot with a tight-fitting lid. To catch excess steam, flip the lid upside down, wrap it in a clean dish towel, then flip it back over onto the pot. Gather the towel’s corners over the top of the lid and tie them securely to keep them away from the heat. Steam the rice over very low heat for 40–50 minutes, until the edges of the tahdig begin to brown. Remove from the heat and let it rest, covered, for at least 10 minutes before carefully inverting the pot onto a serving tray.
