Ingredients
3 cup basmati rice
½ cup water
1 ½ tsp salt
1 tbsp turmeric
½ tsp saffron
½ cup oil
Lavash bread
Directions
Step 1
Using a NON-STICK pot, rinse basmati rice until water runs clear. Cover again in water and let soak for 1 hr. In the meantime, prepare saffron–add to a bowl with a 1/2 cup of water and let sit.
3 cup basmati rice
½ cup water
Step 2
After soaking, strain rice, set aside. Fill the pot with more than enough water to cover the rice. and add salt. Bring water to a boil, then add rice in and cook for 7 minutes. Pour rice into a strainer and rinse with cold water to stop it from cooking.
1 ½ tsp salt
Step 3
Dry off the same pot, then fill with 1/2 c oil, saffron water, and turmeric. Mix well to combine. Add a sparse layer of rice on the bottom, then lay lavash bread flat onto the pan followed by the rice. Make a few holes halfway down to let steam escape. Cover the top with a towel and the lid. Place pot over high heat just until the water begins to steam, then turn to low and cook an additional 45 min.
1 tbsp turmeric
½ tsp saffron
½ cup oil
Lavash bread
Step 4
To serve, place a plate over the top of the pot. Using gloves or a towel to prevent yourself from burning, hold both the plate and pot together, and flip in one swift motion. The tahdig should fully come out without sticking
