👨‍🍳 作り方

1. 1

   Wash the basmati rice under cold water until the water runs clear. Soak the rice in cold water with 2 tablespoons of salt for at least 1 hour, or up to 4 hours.

2. 2

   While the rice soaks, finely chop all the fresh herbs (cilantro, parsley, dill, chives/scallions) and mince the garlic.

3. 3

   Bring a large pot of water to a rolling boil with the remaining 1 tablespoon of salt. Drain the soaked rice and add it to the boiling water. Cook for 6-8 minutes, until the rice is parboiled (tender on the outside, firm to the bite).

4. 4

   Drain the parboiled rice thoroughly in a colander. Rinse briefly with cold water to stop the cooking process.

5. 5

   Prepare the tahdig (crispy rice crust): In a non-stick pot, heat 1 tablespoon of oil and 1 tablespoon of butter/ghee over medium heat. You can optionally add a layer of lavash bread or potato slices at the bottom.

6. 6

   If using saffron, mix the ground saffron with 2 tablespoons of boiling water and let it bloom.

7. 7

   Gently scatter about one-third of the parboiled rice into the pot, followed by one-third of the herb mixture and minced garlic. Repeat layers until all rice and herbs are used, ending with rice.

8. 8

   Drizzle the remaining 2 tablespoons of oil and 2 tablespoons of butter/ghee over the rice. If using saffron, drizzle the saffron water over a portion of the rice for color. Poke several holes in the rice with a spoon handle to allow steam to escape.

9. 9

   Cover the pot tightly with a lid, placing a clean kitchen towel under the lid to absorb excess moisture. Cook over medium-low heat for 40-50 minutes, until the rice is fluffy and the tahdig is golden and crispy.

10. 10

    Gently fluff the rice and serve, inverting the pot to reveal the crispy tahdig if desired.