Directions

1. Prepare the Rice:

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in salted water for at least 30 minutes.

2. Parboil the Rice:

   Bring 6 cups of water to a boil in a large pot. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes, until the grains are slightly soft but still firm in the center. Drain and rinse with cold water to stop the cooking process.

3. Layer the Rice & Herbs:

   Heat butter or oil in a non-stick deep pot over medium heat. If using potato slices for tahdig, layer them at the bottom of the pot. Add a layer of parboiled rice, then a layer of chopped herbs. Repeat the layers until all rice and herbs are used. If using saffron, drizzle the saffron water over the top.

4. Steam the Rice:

   Wrap the pot lid in a clean kitchen towel (to absorb steam). Cover and cook on medium heat for 5 minutes, then reduce to low heat for 30-40 minutes. The rice should be fluffy, and the tahdig should be golden and crispy.

5. Serve & Enjoy:

   Gently fluff the rice and transfer to a serving platter. Carefully remove and serve the crispy tahdig separately. Traditionally served with fried fish (Mahi) or lamb, along with yogurt and pickles (torshi).