Ingredients

• 500 g basmati rice
• 1 g saffron threads
• Canola oil
• 1 garlic clove
• 37,5 g butter

Method

• Wash the rice thoroughly several times. Cover with water and soak. Timer set to 30 minutes
• Drain the rice in a strainer and rinse thoroughly. Fill a large saucepan with 1 1/2 litres of water, bring to a boil and salt generously (the water must be very well salted because the rice will only be cooked in it for a short time). Add the rice and cook. Timer set to 5 minutes
• Coarsely crush 3/4 of the saffron in a mortar and mix with 2 tablespoons of lukewarm water (this intensifies the aroma of the saffron)
• Once the 5 minutes are up, pour off the rice in a strainer, rinse the starch out of the pot and then put it back on the cooker. Cover the base with canola oil and heat over a medium heat (6)
• Cover the bottom of the saucepan about a finger's width with rice. Spread the rest of the saffron threads on top and add the rest of the rice, smoothing it out. You now have two layers of rice: The cripsy and the steamed one. Make holes all the way to the bottom with a wooden spoon to allow the steam to escape. Wrap the lid in a dry tea towel and place on top of the pot. Timer set to 10 minutes
• After 10 minutes, run 1/4 of the butter along the walls of the pot. This will allow the crispy layer to go all the way over the edge. Timer set to 15 minutes.
• Melt the rest of the butter with a pressed piece of garlic and mix it with the steamed rice layer as soon as the 15 minutes are over. Be careful not to destroy the crispy layer. Lower the heat to 5
• Add 5 tbsp of the steamed layer to the saffron water, mix, place the bowl in the pot and close the lid again. Timer set to 15 minutes
• After 30 minutes, the Tahdig should be ready. To check, simply shake the pot and see if the rice is a cohesive mass. If so, mix the saffron rice to the steamed rice layer, turn out the Tahdig and serve with chopped parsley