Persian rice with Tahdig | crispy rice
3 cups long grain basmati rice
1 teaspoon salt
4 1/2 cups of filtered water
1/4 tsp saffron (soaked in 2 tbsp hot water)
1/4 tsp turmeric
1/2 cup avocado oil
1 tbsp melted butter
Rinse the rice until the water runs clear. Let it sit for an hour. Add salt, then place on the stove to parboil for 5 minutes. Drain. Rice should be soft on the outside but slightly hard on the inside. Combine saffron, hot water, turmeric and oil. Pour that on the bottom of a non-stick stockpot. Pour your rice back in and pat it down. Poke a few holes, add butter and more saffron water on top. Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice. Cook on medium for 45 minutes. Say a prayer & flip for the grand reveal.
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Hey, I’m Jazz! I am a nutritional therapist practitioner, and spent 3 years as a personal chef to NBA athletes. I’ll teach you my best tips, tricks and hacks so you can spend less time in the kitchen.
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