Tahdig (Crispy Rice)

Basically, when you prepare your rice and strain it you will add some water (about half a cup to one cup) and then half a cup oil (on some dishes you may have to add more…but we are talking plain rice here). I usually add a little bit of butter too. When you add your rice back into the pot then you cover the lid with a towel and place it over the pot. At first leave the temperature of the stove top on high, then after the rice steams for a minute or two (steam rises out the sides of the pot), you can bring the temperature down to a med-low for a few minutes…ultimately you will take the temperature to low and leave it for an additional 30 to 45 minutes. Note: Stove tops vary, and at times you may have a stove top that needs a higher temperature to get the crispy crust…like my stove top! Or you will have to bring the temperature down sooner to not get burnt tahdig. Also, pots are important as well. Maybe the safest way to make sure you get good tahdig is to buy a Persian approved rice cooker!