Persian: Tahdig (Crispy Saffron Rice)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6-8)

Ingredients:

• 1 teaspoon saffron threads, crumbled and soaked in 1 cup hot water
• 2 cups basmati rice
• 5 cups water
• 4 tablespoons butter
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 2 tablespoon salt
• ½ cup dried cherries
• 1½ teaspoon rose water (optional)
• Spray coconut oil
• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• Pomegranate seeds and chopped parsley for garnish (optional)

Procedure:

1. Soak saffron in hot water for at least 10 minutes
2. Combine rice, water, saffron water, butter, cinnamon, turmeric, salt, and rose water (if using); cook in rice cooker per manufacturer’s instructions (tip: stir well once immediately after water starts to boil)
3. Preheat oven to 400F
4. Lightly grease a glass pie dish with spray coconut oil
5. Mix yogurt and olive oil in a large bowl; gently stir in cooked rice
6. Transfer half the rice to the pie dish, smooth surface; top with ½ of the cherries
7. Cover with remaining rice, smooth surface, sprinkle over remaining cherries; press down firmly, cover with foil
8. Bake 60-80 minutes until the bottom crust is deep golden all over
9. Rest for 10 minutes, remove foil; place serving plate upside down on pie dish (like a lid), then flip upside down and remove the pie dish (rice won’t stick because of the oil)
10. Garnish with pomegranate seeds and chopped parsley (if desired)