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Samin's Persian-ish Rice with Saffron
Excerpted from SALT, FAT, ACID, HEAT: Mastering the Elements of Good Cooking by Samin Nosrat. Copyright © 2017. Available from Simon & Schuster.
Every Persian has a special relationship with rice, 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 its 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.