Traditional Persian Basmati Rice With Tadig

My father is from iran and this is the way he makes it. It makes amazing, fluffy rice with an amazing crispy crust! You have to try this!

Bring a large pot of water to a boil.

Add 3-4 tablespoons of salt to the water.

Scoop out the desired amount of rice into a bowl.

Pour water over it to rinse it and then pour the water off.

Repeat this until the water runs clear.

Add the rice to the boiling water.

Boil rapidly for 5 minutes.

Bring pot to the sink and turn the cold water on to make the starchy water overflow.

Drain into a colander.

Put the pot back onto the stove at medium to medium high heat and add oil.

In a small bowl , melt butter with a pinch saffron in it.

Sprinkle the rice with a spoon into a mound in the pan on the stove.

Poke 3-4 holes into the top and pour the butter down the holes.

Take a scoop of the rice from the mound and stir in the bowl used to melt the butter.

Put the rice back into the pot.

Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.

Cook at the medium-medium high heat for 8 minutes.

Turn the stove down to the lowest t.

water, salt, basmati rice, saffron, butter, oil