Classic white rice with tahdig

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Few hours before, place rice into warm water, wash gently, drain and repeat 5 times

Step 2

Place in warm water

Step 3

Place 1 teaspoon of salt

Step 4

After a few hours strain

Step 5

Place in pan with high temp containing boiling water

Step 6

Pour 2.5 tablespoons of salt and gently mix from bottom

Step 7

Wait several mins and check if grains can break easily and when close to being ready, pour a cup of cold water into it

Step 8

Once ready drain and rinse pan

Step 9

Pour 4 tablespoon of any oil (olive oil) till it's very hot

Step 10

Pour some water over drained rice

Step 11

Toast pitta bread and cut in half, place in bottom pan

Step 12

Place rice back in pan on medium heat

Step 13

Collect rice into a hill gently and poke holes all around

Step 14

Take 1/4 teaspoon and pour 1/4 boiling water into it

Step 15

Pour saffron and 5 tablespoons of oil all around rice

Step 16

Place towel on top of pan, close it and lower heat

Step 17

Check if lid is hot, when hot lower the temp on warm

Step 18

Leave for 15 mins

Step 19

Shake rice when done gently

Step 20

Clean cranberries for any debris

Step 21

Place oil in pan on medium heat and wait till hot

Step 22

Pour cranberries in and add a lot of sugar with half of the saffron

Step 23

Cook till red-brown colour