"At Golden Rice Co., we serve traditional Persian foods with my mother Farah’s twist. My childhood home smelled like Tahdig all year round and it was always a race with my siblings to get a piece of it. I’m excited to share my family recipe with you." – Sophia Parsa
Rinse basmati rice in a strainer at least 3 times until the water runs clear.
Add salt and 8 cups of water to your pot over medium heat. Add rice to the pot or pan. Boil while stirring occasionally, and skim foam off the top as it forms.
Once rice is al dente after 20 - 25 minutes, pour rice into your strainer and run rice under cold water to stop the cooking process.
Grind saffron until powdery. Mix in a small bowl with 3 tablespoons of hot water.
Add oil, saffron water, and 4 tablespoons of water to your empty pot or pan. Stir on medium-high heat and bring to a simmer.
Add 1½ cups of cooked rice to pot or pan and stir on medium-high heat for 3 minutes.
Add remaining cooked rice. Gently poke 4 holes in rice and cover for 5 minutes.
Remove the lid to release steam. Add lid again for 1 minute, then release. Repeat once more.
Shuffle rice inside the pan to cover poked holes.
Hold the top of your pot or pan and wrap it with a paper towel or a kitchen towel. Fasten to close. Cover paper towel on lid tightly.
Cook on low heat for 25 minutes. The longer you cook, the crispier the tahdig.
Drizzle butter or oil on rice to taste.
Using oven mitts, put your platter over the pot or pan and flip over. Enjoy!