Preparation

The coveted crispy rice bottom—tahdig in Persian cooking—intimidates many cooks. Will it burn? Will it stick? This method removes the anxiety by building the crust intentionally from the start.

Preparation

1. Rinse rice until water runs clear, then soak in cold water for 15 minutes.
2. Heat butter in a heavy-bottomed pot with a lid over medium heat.
3. In a bowl, mix yogurt with 1 cup of the drained rice until coated.
4. Spread this yogurt-rice mixture across the bottom of the buttered pot in an even layer.
5. Drain remaining rice and layer it on top of the yogurt mixture.
6. Sprinkle turmeric and salt over rice.
7. Pour water gently over rice without disturbing the bottom layer.
8. Cover and bring to a boil over high heat.
9. Immediately reduce to lowest heat and cook for 30 minutes without lifting the lid.
10. Remove from heat and let stand 5 minutes.
11. Invert pot onto a serving platter—the golden crust will be on top.

The yogurt creates an almost foolproof crust that releases cleanly. If some sticks, that's part of the charm. Serve the crispy pieces as the prized portion.