Crispy Rice (Tahdig)
Parboiled basmati steamed in cast iron until the bottom turns into a golden, crunchy crust.
Ingredients
- 2 cups Basmati rice
- 2 tbsp for the water Kosher salt
- ½ cup Plain whole-milk yogurt
- 3 tbsp Butter
- 3 tbsp Neutral oil
Steps
- Rinse the rice until the water runs mostly clear.
- Parboil in a big pot of well-salted boiling water for 5–7 minutes, until soft outside but still firm in the middle, then drain.
- Mix about 1½ cups of the rice with the yogurt. This is the crispy bottom layer.
- Heat the butter and oil in a well-seasoned 10-inch cast-iron skillet (a nonstick pot releases more easily).
- Spread the yogurt rice across the bottom and pack it down, then mound the rest of the rice on top.
- Poke six holes through the rice down to the bottom with the handle of a wooden spoon so the steam can move.
- Cook uncovered over medium-high heat for about 8 minutes, until you hear it sizzle and smell toasting.
- Wrap the lid in a clean kitchen towel, tying all the fabric up on top and away from the burner. Cover and turn the heat to very low.
- Steam for about 45 minutes, then flip it out onto a plate so the golden crust is on top.
The towel catches condensation so the crust stays crisp. Break the crust into pieces for salads.
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