Tahdig Sibzamini Recipe (with Video)

1. Using a non-stick pot, rinse basmati rice until water runs clear.
2. Cover again in water and let soak for 1 hour.
3. In the meantime, prepare saffron–add to a bowl with a 1/2 cup of water and let sit.
4. After soaking, strain rice, set aside.
5. Fill the pot with more than enough water to cover the rice and add salt.
6. Bring water to a boil, then add rice in and cook for 7 minutes.
7. Pour rice into a strainer and rinse with cold water to stop it from cooking.
8. Dry off the same pot, then fill with 1/2 cup oil, saffron water, and turmeric.
9. Mix well to combine.
10. Add a sparse layer of rice on the bottom, then lay potatoes flat onto the pan followed by the rice.
11. Make a few holes halfway down to let steam escape.
12. Cover the top with a towel and the lid.
13. Place pot over high heat just until the water begins to steam, then turn to low and cook an additional 45 minutes.
14. To serve, place a plate over the top of the pot.
15. Using gloves or a towel to prevent yourself from burning, hold both the plate and pot together, and flip in one swift motion.
16. The tahdig should fully come out without sticking.