Name: Saffron Rice with Tahdig (Instant Pot)
Yield: 4
Ingredients: 2 cups basmati rice; 1 teaspoon saffron threads, gently crushed; 2 tablespoons dried parsley; 2 tablespoons dried mint; 1 teaspoon dried dill; 1 teaspoon Tuscanini Sea Salt; 2 tablespoons Gefen Olive Oil; 2 and 1/4 cups water; 1/4 cup butter, melted

Saffron Rice with Tahdig (Instant Pot)

Tahdig is the buttery, crispy, crunchy layer of rice that forms at the bottom of the pan in this savory Persian dish.

The dry ingredients for the tahdig can be prepared in advance and stored in a 2-and-1/2-cup mason jar until you’re ready to cook.

Ingredients

Dry Ingredients

2 cups basmati rice
1 teaspoon saffron threads, gently crushed
2 tablespoons dried parsley
2 tablespoons dried mint
1 teaspoon dried dill
1 teaspoon Tuscanini Sea Salt

For Cooking and Serving

2 tablespoons Gefen Olive Oil
2 and 1/4 cups water
1/4 cup butter, melted

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buttery crispy crunchy crunchy rice instant pot instapot mason jars Pamela Ellgen persian persian rice pressure cooker saffron rice

Directions

Layer the dry ingredients in the jar in the order listed. The dry ingredients can be stored in the jar for between three to six months.

Coat the bottom and sides of the Instant Pot with the olive oil.
Place all of the jarred ingredients into the Instant Pot. Add two and 1/4 cups of water. Stir gently to mix.
Cover with the lid and ensure the vent is in the “sealed” position. Select the rice function and cook for four minutes. Release the pressure manually and then drape a clean kitchen towel over the rice to continue steaming it for 10 minutes.
Turn on the sauté function. Poke four holes into the rice with the bottom of a wooden spoon and pour the melted butter into the holes and around the edges. Cook for another eight to 10 minutes without stirring.

Remove the pot from the machine using pot holders. Use a spatula to carefully loosen the rice from the sides of the pot.
Place a platter on top of the pot and carefully invert. If some of the rice sticks to the bottom of the pot, no worries, just scoop it up and place it crisp-side up on the platter.

Notes:

Before using after a long period of storage, check for condensation on the inside of jars or mold growth, especially if you live in a humid environment.

Description:

Recipe excerpted from The Instant Pot Meals in a Jar Cookbook (Ulysses Press, 2019). Photograph courtesy of Pamela Ellgen and Ulysses Press.

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buttery crispy crunchy crunchy rice instant pot instapot mason jars Pamela Ellgen persian persian rice pressure cooker saffron rice

Ingredients

Dry Ingredients

2 cups basmati rice
1 teaspoon saffron threads, gently crushed
2 tablespoons dried parsley
2 tablespoons dried mint
1 teaspoon dried dill
1 teaspoon Tuscanini Sea Salt

For Cooking and Serving

2 tablespoons Gefen Olive Oil
2 and 1/4 cups water
1/4 cup butter, melted

Directions

Step 1 - Advance Prep

Layer the dry ingredients in the jar in the order listed. The dry ingredients can be stored in the jar for between three to six months.

Step 2 - To Cook

Coat the bottom and sides of the Instant Pot with the olive oil.
Place all of the jarred ingredients into the Instant Pot. Add two and 1/4 cups of water. Stir gently to mix.
Cover with the lid and ensure the vent is in the “sealed” position. Select the rice function and cook for four minutes. Release the pressure manually and then drape a clean kitchen towel over the rice to continue steaming it for 10 minutes.
Turn on the sauté function. Poke four holes into the rice with the bottom of a wooden spoon and pour the melted butter into the holes and around the edges. Cook for another eight to 10 minutes without stirring.

Step 3 - To Serve

Remove the pot from the machine using pot holders. Use a spatula to carefully loosen the rice from the sides of the pot.
Place a platter on top of the pot and carefully invert. If some of the rice sticks to the bottom of the pot, no worries, just scoop it up and place it crisp-side up on the platter.

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Saffron Rice with Tahdig (Instant Pot)

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