Polo ba Tahdig (Persian Rice with a Crispy Crust) — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Ingredients
- 3 cups long grain, basmati rice
- 10 cups water
- 2 teaspoons salt
- ¼ teaspoon saffron, crushed and bloomed in 2 tablespoons cold water
- 4 tablespoons grapeseed oil
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