There is no denying that when it comes to Iranian food, the best part is the rice! Soft and fluffy, with a subtle hint of saffron and the all-famous tah-dig – that crunchy hardened layer at the base that is undoubtedly the best part!

Today I have the pleasure and the privilege of sharing my Mama’s technique – whether you’re using a rice cooker or just a regular stock pot, you too, can easily make this at home; just make sure you have a bag of Basmati rice handy!

Step 1: Wash; pour 2 cups (or more) of rice in a sieve and wash with cold water until the water runs somewhat clear. Take your time to ensure your rice is thoroughly cleaned. Note however, the water will always be a little cloudy due to the starch.

Step 2: Soak; Fill a large pot with enough water that comes up to just a couple of inches below the rim.  Bring water to a boil and season generously with salt, at least a ¼ cup.  Don’t worry too much about this, as the salt is just needed to season the rice, but most of the water will get thrown away.

Step 3: Par-boil; pour the drained rice into the pot.  Bring it back up to a boil and stir with a spatula or slotted spoon to ensure there is no clumping.

Step 4: Continue to boil over medium high heat for approximately 8 minutes, and keep an eye on the pot.  If the water is overflowing you can reduce the heat slightly.

Step 5: Check the rice by taking 1 or 2 grains into your hand and squeezing; it should be soft on the outside, but still hard on the inside.

Step 6: Drain again; pour the rice into a strainer or sieve and immediately rinse with cold water to halt the cooking process.

Step 7: Start with the tah-dig; line the base of the pot with 2 – 3 tablespoons of vegetable oil and 2 tablespoons of butter. Cook over medium high heat until the butter is just melted and starting to dissolve, then take off the heat.

Step 8: Line the base with cut up pieces of Iranian bread or thinly sliced potatoes, then spoon over a generous helping of the par-boiled rice.  Use a spoon or spatula to evenly spread the rice, and place back on the stove.

Step 9: Pour in the remaining rice and use a large spoon to move most of it to the center to create a mound.  Also, use the end of the spoon to form 2 – 3 holes in the mound to allow the moisture to spread more easily.

Step 10: Drizzle the top with some more melted butter and a few teaspoons of saffron infused water.

Step 11: Place a kitchen towel over the lid to seal in all the moisture and cover the pot.  Leave to steam over low heat for approximately 45 minutes to 1 hour. If you have a gas stove, a heat diffuser would really come in handy here.

Step 12: Fluff your rice with a fork and take off the heat.  Leave covered for another 5 or so minutes, then either flip over onto a serving platter or spoon the rice onto a platter and use the spoon to break apart the tah-dig and place on top of the rice. Serve hot and enjoy!

We hope this comes in handy!

To learn more about Why Do We Season Our Food check out our blog.