Appears in Cook's Illustrated March/April 2016, America's Test Kitchen TV
This classic Iranian dish takes rice to a whole other level, with perfectly plump, separate grains and a crispy, buttery, nutty-tasting crust.
This classic Iranian dish marries light and fluffy steamed rice (chelow) with a golden-brown, crispy crust known as tahdig. It is, in essence, two dishes in one. Rinsing the rice and then soaking it for 15 minutes in hot salted water produc...