Persian Rice with Tahdig
Basmati boiled briefly in heavily salted water, then packed back into a buttered pan over a layer of rice bound with yogurt and saffron and left on low heat until the bottom turns into a solid golden crust. You invert the whole thing onto a plate so the crust lands on top, and that crust is the reason anyone makes this.
At a glance
Ingredients and method are in the app
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