Persian Rice is the key element of Persian cuisine. Learn the easiest method with details once and make perfect Persian rice with crispy golden crust called Tahdig every time.
Rinse Basmati rice twice and let it aside. This will help reduce the amount of starch in the rice.
Fill a large pot with 8 cups water and bring it to boil over high heat.
Add rinsed Basmati rice and salt to water and let it boil for 7 minutes. Check one grain of rice, the grain should be soft on the edges and you would be able to break it into two using your finger tips but the grain should still be firm in the middle.
Pour some cold water on the rice to stop the cooking process.
Dry the same pot, pour 1/8 cup vegetable oil at the bottom of the pot. Make sure it cover the bottom of the pot completely. Heat on medium heat.
Pour saffron at the bottom of the pot (This would give more flavor and aroma to the crispy bottom - Tahdig, but it's optional)
Place tortillas at the bottom of the pot, cover the bottom entirely.
Using the end of a spatula, make 5 holes in the rice to let the steam out. This helps the rice not to be sticky and lets the steam come out.
Cook over medium high heat for almost 7 to 10 minutes, until the rice starts steaming.
Once the rice starts steaming, pour 4 tbsp vegetable oil on the rice, cover again and let it steam for another 30-40 minutes on medium low until fully cooked.
Check again and if the rice was not cooked fully, add 1/4 cup more water. Then let it steam for another 10 minutes.
To serve, turn the heat off. Transfer the rice into the serving platter using a spatula or a large spoon. Then reach to the bottom of the pot and take the flour tortilla (Tahdig) out. Cut it into pieces and serve with rice.
Serve warm with a delicious Persian stew, or as a side for grilled meat and veggies.
To serve, you can mix some of the white rice with a table spoon of bloomed saffron and top the white rice with it.