Crispy Persian tahdig rice with saffron from Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection (page 99) by Bonnie Stern and Anna Rupert

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Notes about this recipe

  • Zosia on January 10, 2023

    This recipe didn't work for me. I didn't manage to create the crisp bottom but even more disappointing was the overcooked rice. It was close to done after 20 minutes steaming when you're instructed to add 1/2 cup liquid in the form of salted saffron water plus 2 tbsp melted butter (I omitted the latter). An additional 30 minutes was required to cook this off, about 20 minutes too long. I may try this method again but I would boil the rice for only 4 minutes at the start and would make only 2 tbsp saffron water. I served it with Fish Tagine from the same book.

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