Mix 1 cup of the partially cooked rice with the dissolved saffron water. Spread this saffron rice evenly over the potatoes or directly on the bottom of the pot if not using potatoes.
Gently spoon the remaining rice over the saffron rice, forming a mound. Do not press the rice down.
Steam the Rice:
Use the handle of a wooden spoon to poke a few holes in the rice mound. This allows steam to escape.
Wrap the lid of the pot with a clean kitchen towel to absorb excess moisture. Place the lid tightly on the pot.
Cook the Rice:
Cook over medium-high heat for about 10 minutes until you hear a sizzling sound.
Reduce the heat to low and cook for another 30-40 minutes, allowing the bottom to crisp up and the rice to steam thoroughly.
Serve:
When the rice is fully cooked, remove the pot from the heat. Let it sit for a few minutes.
To serve, invert the pot onto a large platter so the crispy tahdig is on top.
For a more detailed recipe and tips, you can refer to Simply Recipes and The Mediterranean Dish.
Enjoy your crispy Persian rice!
