Saffron Basmati Rice

Saffron Basmati Rice


Ingredients :

- 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


Method :

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.

Tips :

*Use 1 layer of potato slices for potato Tahdig. 

*Use flatbread such as lavash or pita for Tahdig.





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