Chelow ba Tahdig (Persian-Style Rice with Golden Crust)

Name: Chelow ba Tahdig (Persian-Style Rice with Golden Crust)
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1/4 teaspoon, saffron threads, crumbled; 1/3 cup, water; 2 cups, basmati rice; 3 tablespoons, table salt, for soaking and cooking rice; 5 tablespoons, vegetable oil, divided; 1/4 cup plain, yogurt; 2 tablespoons, unsalted butter, cut into 8 cubes

Main Courses
Africa & Middle-East
Middle Eastern
Pasta, Grains, Rice & Beans
Rice

By Annie Petito ･ Appears in Cook's Illustrated March/April 2016, America's Test Kitchen TV

This classic Iranian dish takes rice to a whole other level, with perfectly plump, separate grains and a crispy, buttery, nutty-tasting crust.

SERVES 6

TIME 1 1/2 hours

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