Chelow with tahdig

Method

1. 1

   Step 1

   Soak the rinsed rice in plenty of salted water for at least 1 hour.

   • 60 min
2. 2

   Step 2

   Bring the 3 litres of water and salt to a rolling boil. Add the drained rice and boil for 5–7 minutes until the grains are soft outside but still firm in the centre. Drain and rinse briefly with lukewarm water.

   • 10 min
   • high heat
   • Stockpot / large pot (opens in a new tab)
   • Sieve / strainer (opens in a new tab)
3. 3

   Step 3

   Mix 2 ladles of the rice with the yogurt (opens in a new tab) and half the saffron (opens in a new tab) water. Heat the oil in a non-stick pot, spread the yogurt rice over the base and press down firmly.

   • 3 min
   • medium heat
4. 4

   Step 4

   Pile the remaining rice on top in a pyramid. Poke 5 holes to the base with a spoon handle and drizzle over the melted butter (opens in a new tab).

   • 2 min
5. 5

   Step 5

   Cook on medium heat for 10 minutes until the rice steams, then wrap the lid in a tea towel, cover tightly and steam on the lowest heat for 45–50 minutes.

   • 55 min
   • low heat

   Food safety: Keep the towel corners tied up on top of the lid, away from the flame.

6. 6

   Step 6

   Drizzle the remaining saffron (opens in a new tab) over a few spoonfuls of rice for garnish. Sit the base of the pot in cold water for 1 minute, then invert onto a platter or lift out the tahdig in pieces.

   • 3 min

   Food safety: Refrigerate leftover rice within 1 hour.