made with tahdig which is Persian crispy rice, and when cooking the rice, turn down heat to avoid burning the tahdig, try the mast o musir with the rice, super good, put saffron with hot water to make liquid called for in koobideh, after mixing all ingredients for koobideh I used paper towels to reduce moisture level before rolling in plastic wrap, cook four minutes in cast iron, flip and put in 350 degree oven for 15 minutes while rice cooks, shirazi: omit red onion from shirazi, did not need it. used only half a cup of olive oil, and two lemons vs 3 called for to juice to avoid soupiness --- delicious!
