Tahdig

By garciamoss

This dish could also be made in other flavor profiles: add garlic and Italian herbs or go Mexican with cumin and chili powder. It’s wonderfully crunchy and a completely new way to experience rice.

Ingredients

• 3 tbsp butter
• 3 tbsp olive oil
• 3 saffron threads, crushed
• 1/4 tsp turmeric
• 4 cups cooked rice
• salt and pepper to taste

Preparation

Step 1

Melt the butter with the saffron and let it steep for about 15 minutes. Stir in turmeric. Heat a large frying pan over high heat and add butter and oil. Add the rice and press it down until it fills the entire pan and is compressed. Cover. Allow it to cook for about 20-25 minutes, until you hear it making a cracking noise. Slide it out of the pan, flipping it over if possible and serve.