Persian Rice with Golden Crust

1. 1

   In a large saucepan bring water with salt to a boil.

2. 2

   Add rice and boil 10 minutes.

3. 3

   In a colander drain rice and rinse under warm water.

4. 4

   In a 2- to 3-quart nonstick saucepan melt butter.

5. 5

   Spoon rice over butter and cover pan with a kitchen towel and a heavy lid.

6. 6

   Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.

7. 7

   Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig.

8. 8

   Remove tah-dig and serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.