Tahdig

Make Tahdig at home

Ingredients

• 3 cups basmati rice
• 1/2 cup plain yogurt
• 1 egg yolk
• 1 pinch saffron, ground and steeped in 3 tbsp hot water
• 1/3 cup oil or melted butter
• Salt
• 1 potato, thinly sliced (optional)
• Water

How it's made

1. Rinse the rice until water runs clear and soak 2 hours or longer in salted water.
2. Boil the rice in plenty of salted water for 5 to 7 minutes until al dente, then drain and rinse with lukewarm water.
3. Mix 2 cups of rice with the yogurt, egg yolk and half the saffron water.
4. Heat oil in a non-stick pot, spread the yogurt rice in an even layer, pressing down.
5. Mound the remaining rice on top, poke a few holes with a spoon handle, and drizzle with oil and a little water.
6. Wrap the lid in a clean kitchen towel and cover; cook on medium for 10 minutes, then low for 40 to 50 minutes.
7. Dip the pot base in cold water for 1 minute, then invert onto a platter and serve crust side up.