How to achieve the delicious, buttery, golden, crunchy layer formed at the very bottom of a traditional Persian-style steamed rice pot.
6 tablespoons Diamond Crystal Kosher salt, divided, plus more as needed; for table salt, use half as much by volume or the same weightIn a large bowl, cover rice with enough cold water to cover by 1-inch. Using your hand, swirl the rice around until the water turns cloudy. Pour off the cloudy water through a fine-mesh strainer to catch any escaping rice, then return rice to bowl and refill with fresh cold water. Repeat the process until the water runs clear, about 5 or 6 times.
You can substitute the butter with ghee or vegetable oil, if desired, though butter will yield the most aromatic and rich-tasting tahdig. There are a few spots during the parboiling stage and the steaming stage where it is impossible to specify the exact timing due to variability in the type of rice that you might be using, the heat transfer properties of your cooking vessels, the settings of your burners, etc. That is why the recipe provides other means to monitor the cooking process: by tasting, by feeling, by biting, by listening, etc.
When I make tahdig and chelow at home, I always make much more than I need for the immediate meal because if stored and warmed up properly, the aroma, texture and fluffiness of the leftover rice is nearly as good as freshly cooked chelow. As I wrote before, there's never any leftover tahdig, but you can store any leftover rice. To do so, remember that it's best not to put warm cooked rice directly into the refrigerator, as it will turn your leftovers into clumps.
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