INGREDIENTS

INSTRUCTIONS

Wash the rice thoroughly, then place in a large pot with 3 tablespoons of
the salt and enough cold water to cover by 2 inches. Let soak for 2 to 3
hours.
Drain well in a fine sieve. In the same pot, bring 4 quarts of water to a
vigorous boil. Add the remaining 1 tablespoon salt, then gradually sprinkle
in the rice. Stir gently to prevent sticking, and bring back to a boil.
After the rice has been boiling for 2 minutes, test for doneness. The rice
is ready when the outside is tender but there remains a slight uncooked
resistance at the core of the grain. If the core of the grain is brittle,
it's not done enough. Continue to check the rice until done, usually about
4 minutes, then drain in the sieve and rinse with tepid to cool water (to
prevent cooking any more).
Place the pot back over high heat and add the oil or butter and 1
tablespoon water. In a small bowl, whisk together the yogurt and egg. Stir
in about 1/2 cup rice, then place in the sizzling oil and spread over the
bottom of the pot. Gradually add the remaining rice, sprinkling it in to
form a mound. Use the handle of a wooden spoon to make three or four holes
through the mound to the bottom, then cover the pot with a lid wrapped in a
tea towel. (The towel helps seal the lid and absorbs moisture from the
rising steam.) Heat over medium-high heat until steam builds up, 1 to 2
minutes, then lower heat to medium-low and cook for about 30 minutes. When
it is done, the rice will be tender and fluffy with a flavorful crust, the
tahdig, on the bottom.
The tahdig comes off more easily if, before removing the lid, you place the
pot in an inch of cold water (in the sink) for a minute. Then remove the
lid and, if you're using saffron, gently spoon about 1 cup rice into the
saffron water mixture; stir to blend. Mound the remaining rice on a
platter. Sprinkle on the saffron rice, if you have it. Place chunks of the
crust on top or on a separate plate; it's a big treat.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW # CL9247
Converted by MM_Buster v2.0l.

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