Our Amazing Persian Rice with crispy Tahdig will blow your mind!

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Ingredients:
2 cups basmati rice
3 tbsp ghee or butter
2 tbsp yogurt
2 pinches saffron
2 tsp dried dill
Instructions:
Wash the rice until the water runs clear, then soak for 30 minutes. Boil water, add salt and rice, cook for 5 minutes, then strain and rinse with cool water to stop cooking.
Dilute two pinches of saffron in two tablespoons of water, and set aside.
In a bowl, mix one raw egg, two tablespoons of yogurt, a pinch of salt, and a spoonful of diluted saffron liquid. Add 3-4 tablespoons of rice to the bowl and mix to coat evenly.
Heat the pot and spread ghee or butter over the bottom. Add the rice from the bowl and spread evenly over medium-low heat. Stir and spread again to remove excess moisture. Add the rest of the rice, forming a mound. Use a chopstick to make holes in the mound to the bottom. Pour two tablespoons of melted butter over the rice, cover with a towel and lid. Cook on low heat for 15 minutes, then reduce heat to the lowest setting and continue for 25 minutes longer.
When cooking is done, take some rice into a bowl and pour the remaining saffron liquid over it, then mix. Add 2 teaspoons of dried dill into the pot and mix with the rice, without disturbing the crust at the base of the pot.
Empty the rice into a serving dish, with the saffron rice on top. Use a spoon to lift the sides of the crust from the pan, taking care not to break it, then flip it over the rice to reveal a golden crust.
Tahdig is a perfect side to a Persian dish Chicken Zereshk: • Unique Chicken Zereshk...
0:00 Introducing Gastronauts
0:27 Washing and soaking rice
2:13 Rice cooking
2: 45 Making a mix for the crust
4:29 Laying the mix at the base and forming the mound
6:30 Mixing rice with saffron
6:47 Mixing in dill
8:07 Serving Tahdig

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