← Nouns Cooking · Lebanese & Turkish

Ingredients

• 450 g Basmati rice, rinsed until the water runs clear
• 2 tbsp salt, divided
• 3 l Water
• ¼ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 4 tbsp neutral oil
• 30 g Butter, melted (optional)
• 2 tbsp plain yogurt, for a richer crust (optional)

Method

1. Soak the rinsed rice in cold water with 1 tbsp salt for 1 hour, then drain.
2. Bring the water and remaining salt to a rolling boil in a large pot. Add the rice and boil for 6–7 min, until the grains are soft outside but still firm in the centre. Drain and rinse with lukewarm water.
3. In a non-stick pot over medium heat, warm the oil, the butter (if using) and 1 tbsp saffron water. Mix a cupful of rice with the yogurt (if using) and the rest of the saffron water, and press it in an even layer over the base.
4. Mound the remaining rice on top in a pyramid, poke 5 holes to the bottom with a spoon handle, and wrap the lid in a clean tea towel. Cover tightly.
5. Cook on medium heat for 8–10 min until you hear a lively sizzle and see steam, then turn to the lowest heat for 45 min.
6. Set the pot base in a sink of cold water for 1 minute, then place a plate on top and flip. Serve the fluffy rice with the crust broken into shards.

Tips

• Butter and yogurt make a richer crust but are optional; leave them out for a dairy-free version.
• Thin potato slices or a flatbread make easy alternative tahdig bases.

Sources

Written in our own words after cross-checking these recipes:

Cooking with Ayeh Unicorns in the Kitchen The Mediterranean Dish