For the last Persian cooking class of the year, I decided to make the simple rice #tahdig. Undeniably, I've been pretty much inspired by @ciaosamin('s mom)'s version in her smash hit @netflix show #SaltFatAcidHeat, and the beautiful and much praised cookbook of @bottomofthepot which gets its name from this ever-beloved crunchy rice crust at the bottom of the pot. (Btw if you haven't listened yet listened to the conversation between Naz and @andybaraghani on @bonappetitmag 's podcast, you totally should!)
I am so glad these talented strong women are contributing to giving Persian food the universal fame and popularity that it deserves.
I heated some oil AND butter the bottom of the pot, added some saffron water ('cuz when in doubt, add saffron and/or butter), and once it was sizzling hot I mounted the boiled rice back in the pot. I used the right, non-stick pot, so after steam cooking for a good half an hour, I served the rice in a large dish (and topped it with almonds, pistachios, barberries and candied orange zest to make the Persian jeweled rice), then put this flowery plate upside down on the pan, held it together with pot's handles, then flipped the pot and voila! Beautiful tahdig on the dish!
Thanks again to all of the participants! It was great to share this festive meal with you.
See you in 2019 with some cooking classes in Milan, and probably Florence.