Preparation

• 将米饭放入一个中等大小的碗中，加入冷水至少覆盖1英寸。在室温下浸泡，将大米摇动几次，持续30分钟。通过中型滤网排干，然后在冷水下冲洗直到水透明。
• 在4至6夸脱的锅中，将8杯水和1盎司混合。（大约2个堆桶。）盐。用高火煮沸，加入米饭，然后煮沸。将热量降低到中等高度并煮熟，偶尔搅拌，直到米饭几乎变软，但中心仍然不透明且尚未完全煮熟，大约5分钟。（通过将谷物分成两半进行测试。）将中型滤网沥干，然后在冷水下冲洗以冷却。排干好。
• Heat a 5-quart heavy-duty pot or Dutch oven, preferably measuring about 9-1/2 inches across, over low heat for about 2 minutes. Add the oil, swirling to coat the bottom of the pot. Spread 2 cups of the rice evenly over the bottom of the pot, and press down hard on it with a flexible spatula or the flat bottom of a measuring cup to compact it. Sprinkle 1/4 tsp. salt over the rice.
• 将剩余的米饭加到锅中，将其居中在米饭底层的中间。用手将米饭塑造成金字塔。用筷子在稻金字塔中戳几个孔。
• Cover the pot with its lid, turn the heat up to medium low, and cook, undisturbed, for 10 minutes. Reduce the heat to low; if you have aheat diffuser（也称为火焰驯服或小火环），将其放在锅下面。揭开锅，并在锅上放一条折叠的厨房毛巾，确保末端不会接触热源。（或使用damkoni;请参阅下面的提示）用盖子紧紧盖住。煮至顶部的米饭变软，约50分钟。
• Meanwhile, grind the saffron in a mortar and pestle. Add 1 Tbs. hot water and set aside to steep.
• Without disturbing thetahdig, gently spoon 1 cup of the rice into a small bowl and the rest onto a serving platter. Using a fork, gently toss the rice on the platter with the butter and season to taste with salt. Toss the rice in the bowl with the saffron water, and spoon it over the white rice.
• Check that the underside of thetahdigis golden brown by gently lifting an edge with an offset spatula. If very pale, cook a few more minutes. Loosen the sides and bottom with a butter knife or a small offset spatula, and flip it onto a plate. (If it clings, remove it in pieces with a spatula.) Serve thetahdig整个米饭和米饭整体或破碎。

波斯饭我们专业urt Tahdig
在此版本中，一点点酸奶结合了tahdig, making it a bit richer and also helping it stay intact when it’s flipped out of the pot. Follow the directions at left, but stir 3 Tbs. Greek-style yogurt into the 2 cups of parboiled rice before pressing into the pot to make thetahdig.