Persian-ish Rice From Samin Nosrat

Samin Nosrat's Persian-ish Rice is the gateway to crispy, golden rice—beginners welcome. As Samin writes, "Every Persian has a special relationship with rice, and particularly with tahdig, the crispy crust by which every Iranian maman’s culinary prowess is measured. Judged on its even browning, perfect crispness, and whether it emerges from the pot in a beautiful cake, as well as it’s taste, a good tahdig is something to be proud of. Since traditional Persian rice can take years to perfect and hours to make, I’m including this Persian-ish variation, which I accidentally devised one night when I found myself with a few extra cups of just-boiled basmati rice on my hands." Recipe from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon and Schuster, April 2017). Helpful tools for this recipe: - Five Two Essential Stock Pot - Mason Cash Cane Mixing Bowls - Smithey Traditional Cast Iron Skillet

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% Daily Values based on a 2,000 calorie diet

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