Ingredients
Scale
- 2 cups basmati rice
- 2 tbsps olive oil
- 1 tbsp saffron water
- 1 tsp turmeric
- 8–10 dates pitted and chopped
- 3/4 cup chopped pistachios
- 1 tsp cardamom
- Salt to taste
Instructions
- Begin by rinsking rice with cold water several times until the water runs clear.
- if you have the time, soak for an hour to overnight.
- While rice is soaking, stir together the chopped dates, pistachios and cardamom and set aside.
- Bring a large pot of water to a boil and add rice. Cook for about 6-7 minutes then test to see how done rice is. It should be par-cooked with the middle still being hard.
- Once done, drain rice in a colander and wipe the pot dry.
- Bring pot up to medium-high heat and drizzle with enough olive oil to coat the bottom. Stir in saffron water and turmeric.
- Slow add the rice back into the pot, making sure the bottom rice layer is evenly layered on the bottom. Then add in half the rice, being gentle and not pressing it in, but creating a mound.
- Scatter the date pistachio mixture on top of the rice and then finish with the rest of the rice, creating a mound.
- Use a chopstick to press in several holes into the rice. This will help the steam escape easily.
- Then wrap a clean kitchen towel over the lid and place the lid onto the pot.
- Cook the rice for about 10-12 minutes on medium-high heat until the rest of the rice is fully cooked and fluffy.
- Once done, you can either invert the entire pot onto a platter so the crispy tahdig is on top, or you can spoon the rice onto a platter and serve the crispy rice along side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side