👨‍🍳 步驟

1. 1

   Prepare the fava beans: Shell the fava beans. Blanch them in boiling water for 1-2 minutes, then immediately plunge into ice water. Once cooled, slip off the tough outer skin from each bean. Set aside.

   ⏱️ 20 minutes
2. 2

   Prepare the rice: Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of cold water with 1 tablespoon of salt for at least 30 minutes (or up to 2 hours).

   ⏱️ 30 minutes (soaking)
3. 3

   Parboil the rice: Bring a large pot of salted water to a rolling boil. Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes, until the rice grains are slightly softened but still firm to the bite (al dente). Drain the rice in a fine-mesh sieve. Rinse briefly with warm water to remove excess starch. Set aside.

   ⏱️ 10 minutes
4. 4

   Prepare the dill and saffron: Finely chop the fresh dill. Bloom the saffron by steeping the threads in 2 tablespoons of hot water for at least 10 minutes. The water should turn a vibrant orange-red.

   ⏱️ 15 minutes
5. 5

   Assemble the rice layers: In a large, non-stick pot (ideally a traditional Persian pot with a heavy base), heat 2 tablespoons of oil or ghee over medium heat. If using lamb shanks, you can brown them in this pot first, then remove and set aside to cook separately (e.g., braise them in a separate pot).

   ⏱️ 5 minutes
6. 6

   Create the tahdig (crispy rice bottom): Add a layer of thinly sliced potatoes or a mixture of 1 tablespoon oil/ghee and 1 tablespoon of the bloomed saffron to the bottom of the pot. Alternatively, you can use a thick layer of plain rice for tahdig. Ensure the bottom is well-coated.

   ⏱️ 2 minutes
7. 7

   Layer the ingredients: Gently spoon about one-third of the parboiled rice over the tahdig layer. Scatter half of the prepared fava beans and half of the chopped dill over the rice. Drizzle with about one-third of the bloomed saffron water and 1 tablespoon of oil/ghee. Repeat with another layer of rice, the remaining fava beans and dill, saffron water, and oil/ghee. Top with the remaining rice.

   ⏱️ 10 minutes
8. 8

   Steam the rice: Create steam vents by poking holes in the rice with the handle of a wooden spoon. Wrap the lid of the pot tightly with a clean kitchen towel to absorb excess steam. Place the lid on the pot. Cook over medium-high heat for 5-7 minutes, until you hear sizzling and smell the rice toasting, indicating the tahdig is forming.

   ⏱️ 7 minutes
9. 9

   Lower heat and steam: Reduce the heat to low. Continue to steam for 45-60 minutes, or until the rice is fully cooked and fluffy. The towel-wrapped lid will help create a good steam.

   ⏱️ 45-60 minutes
10. 10

    Serve: Carefully invert the pot onto a large serving platter to reveal the golden tahdig. Fluff the rice gently with a fork, mixing the dill and fava beans. Serve hot, accompanied by the optional slow-cooked lamb shanks.

    ⏱️ 5 minutes