Ingredients
Cooking Instructions
- Rinse rice until water runs clear. Soak in salted water for 20-30 minutes.
- Bring a large pot of water to a boil. Add soaked rice and cook for 5-7 minutes, until rice is parboiled (soft on outside, firm inside). Drain well.
- In the same pot, heat olive oil or butter over medium heat.
- (Optional) Mix yogurt with saffron water and 1 cup of the parboiled rice. Spread this mixture evenly on the bottom of the pot.
- Gently mound the remaining rice on top, forming a small pyramid.
- Use the handle of a spoon to poke a few holes through the rice to release steam.
- Cover the pot with a clean towel and place the lid on top.
- Cook on medium heat for 5 minutes, then reduce to low and cook for 30-35 minutes.
- Remove from heat and let rest for 5 minutes.
- Carefully invert the pot onto a serving plate.
Nutrition
Notes
You should hear gentle sizzling near the end that’s the crust forming
Don’t rush the low-heat stage; crispness comes from patience
Variations include potato slices, lavash bread, or Cranberry and mint on top