How to make it

  • Rinse the rice under cold running water until the water runs clear.
  • Soak rice in cold, salted water for 2 to 3 hours.
  • Drain.
  • Bring 4 cups salted water (1 l) to a boil in a medium pot.
  • Add the rice and stir.
  • Boil 4 minutes or until rice is almost cooked.
  • Drain and rinse under warm water.
  • In the same pot, heat the butter and a splash of water until sizzling.
  • In a bowl, stir together only 1/2 cup rice, the yogurt, and the egg.
  • Put it in the pot and let cook for a few seconds.
  • Add the remaining rice and the saffron, in a mound or cone shape (the middle is higher than the sides of the rice pile in the pot).
  • Poke several holes in the rice to the bottom of the pot (the handle of a long wooden spoon works well).
  • Cover the pot with a lid wrapped in a damp kitchen towel or damp paper towels.
  • Cook over medium-high heat for a couple of minutes then lower heat to medium-low and cook for 30 to 35 minutes.
  • Place the bottom of the hot pot in a cold water bath for 30 seconds.
  • Spoon the rice onto a large platter and scrape the bottom of the pot with a metal spatula to release the crust (tahdig).
  • Put chunks of the crust from the bottom of the pot on top of the rice.

Reviews & Comments 4

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  • becca1nine 9 years ago
    I'm very sorry....someone brought it to my attention that I only put 1/2 cup of rice when in fact it's suppost to be 2 1/2 sorry about that. I'm having a hard time trying to figure out how to edit it.
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    " It was excellent "
    midgelet ate it and said...
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  • joe1155 9 years ago
    I love basmati rice. How large should the pot be?
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    " It was excellent "
    shibattou ate it and said...
    Almost exactly the way my first wife made it. Haven't had it for awhile. Can't wait to taste it again. Thanks a lot for reminding me. I'll have to surprise her and make it the next time she comes over for dinner.
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