Yield: Makes 6 cups
Servings: 6 to 8
Three kinds of rice come from one pot: light, fluffy, buttery white rice; rice flavored with saffron; and a crunchy fried rice cake (called tahdig). For best results, use a good-quality basmati rice and whole saffron threads, not ground saffron.
Persian Rice with Yogurt Tahdig
In this version, a little yogurt binds the tahdig, making it a bit richer and also helping it stay intact when it’s flipped out of the pot. Follow the directions at left, but stir 3 Tbs. Greek-style yogurt into the 2 cups of parboiled rice before pressing into the pot to make the tahdig.
What’s a damkoni?
A damkoni is a padded cloth that fits under the lid of a pot to catch condensation as rice steams. A Persian invention, it looks like a shower cap, and the ones made in Iran come in really bright colors and quirky patterns. A clean kitchen towel makes a fine substitute, but a damkoni is handy because it wraps around the lid without any cloth hanging down near the heat source.
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