- 2 cups long-grain basmati rice
- 10 cups of water
- 4 tbs salt
- 1/3c avocado oil or olive oil (or if you prefer a mixture of both, your preference)
- 2 tbsp butter slices(optional)
- Sufi Queenly Rose and saffron
Clean and wash the rice thoroughly in a large bowl with warm water about 5 times or until the water looks completely clean.
Cover the rice with water and 2 tbsp of salt and soak in warm water for at least two hours.
In a medium non-stick pot, bring 10 cups of water and 2 tbsp of salt to boil. Pour the washed and drained rice into the pot. Boil at high heat for 6 to 8 minutes, stir it gently a couple of times to loosen any grains that may have stuck together (just like pasta). Bite a few grains, it feels soft, then it's ready. Remove it from heat and drain it in a fine-mesh colander and rinse with cold water.
Add oil and 1/3c of water to the pot and mix. Add the drained rice and shape it into a pyramid. This shape leaves room for the rice to expand and cook.
Sprinkle Queenly Rose and Saffron on the top of the rice and place 2 tbsp butter slices over rice. Place a clean dish towel over the pot and cover firmly with the lid to prevent steam from escaping. Cook the rice over medium for 5-7 minutes until rice begins to steam.
Reduce temperature to medium-low; cook an additional 30-45 minutes or until rice is tender and fluffy.
Remove the pot from the heat and place it on a damp cool surface for a couple of minutes. Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of the pan, and invert the rice onto the plate, crispy side up just like you would invert a cake pan.
*Use 1 layer of potato slices for potato Tahdig.
*Use flatbread such as lavash or pita for Tahdig.