Directions

1. Prepare the Rice & Noodles:

   Rinse the basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes. Break the reshteh into smaller pieces (around 5 cm long). Bring a large pot of water to a boil, drain the soaked rice, and cook in boiling water for 5-6 minutes until slightly soft but still firm. Drain and set aside. In a separate dry pan, toast the reshteh over medium heat until golden brown and fragrant. Mix the toasted reshteh into the drained rice.

2. Prepare the Tahdig (Optional but Traditional):

   Heat 2 tbsp oil in the bottom of a nonstick pot. Layer the sliced potatoes at the bottom for a crispy crust.

3. Layer and Steam the Rice:

   Add the reshteh-infused rice on top of the tahdig layer. Sprinkle cinnamon, cumin, black pepper, and cardamom over the rice. Cover the lid with a clean kitchen towel to trap the steam. Cook on low heat for 40 minutes until the rice is fluffy and infused with flavor.

4. Prepare the Raisins:

   In a small pan, melt butter or oil and sauté the raisins for 2 minutes. Sprinkle with cinnamon and stir for a fragrant touch.

5. Serve:

   Gently fluff the rice and serve on a platter. Garnish with sautéed raisins and crispy tahdig on the side. Serve with yogurt, salad, or pickled vegetables for a balanced meal.