Saffron is widely used in most of Persian dishes, especially when serving guests or for special occasions in Iran. The Saffron rice recipe has amazing look and smell, and tastes great.
1. Pour 4 cups of water into a large saucepan (fill it to the brim). Add salt and butter, then cover and boil.
2. Add the rice and keep on boiling, while stirring it a little bit.
3. After boiling for around 5-8 minutes, scoop some rice from the water with a slotted spoon. Check whether the rice is semi soft by breaking one grain in half. If it’s semi soft (not too soft, not too hard), then stop boiling and pour the rice into sieve to drain.
To make tadig
1. Add 3 tabspn of the drained rice, saffron, and 2 tabspn of yogurt to a bowl and stir together until you get a smooth mix.
2. Put the empty saucepan back over the medium heat. Pour the smooth mix into the saucepan to cover all the bottom after adding ¼ inch canola oil.
3. Then add the remaining drained rice and bring it to a pyramid shape. Use a paper towel to cover the pot and then tightly close the lid. Boil for around 30-40 minutes till the starts to steam.
4. Scoop the rice from the pot with a wide spatula, without disturbing the tadig that is formed on the bottom of the pot. Serve the rice on a flat plate and bring to a semi pyramid shape. Turn the tadig onto a flat plate by inverting the pot. You can also decide to cut it into pieces and serve it around the rice.
And that’s it! You can now enjoy your saffron rice!
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