Directions

1. Rinse the Rice:

   Place the basmati rice in a large bowl and rinse under cold water 3-4 times until the water runs clear. This removes excess starch and ensures fluffy rice. Soak the rice in cold water with 1 tablespoon of salt for at least 30 minutes, then drain.

2. Parboil the Rice:

   Bring 8 cups of water to a boil in a large pot. Add 1 tablespoon of salt. Add the soaked rice to the boiling water and cook for 5-7 minutes, stirring occasionally. The rice should be slightly tender but still firm in the center. Drain the rice in a colander and rinse briefly with cold water to stop the cooking process.

3. Prepare the Pot for Tahdig:

   Heat 2 tablespoons of vegetable oil in the same pot over medium heat. Optional: Add a thin layer of sliced potatoes, lavash bread, or a mixture of 2 tablespoons of rice with 1 tablespoon of saffron water to create a golden tahdig.

4. Steam the Rice:

   Gently spoon the parboiled rice into the pot, forming a pyramid shape. Avoid pressing the rice down. Drizzle the remaining oil and saffron water (if using) over the rice. Cover the pot with a lid wrapped in a clean kitchen towel to trap steam and prevent condensation from dripping onto the rice. Reduce the heat to low and steam for 30-40 minutes.

5. Serve:

   Carefully transfer the fluffy rice to a serving dish, leaving the crispy tahdig at the bottom. Use a spatula to gently release the tahdig and serve it alongside the rice.