A one-step, one-pot version of sabzi polo. While it doesn’t allow for mix-ins, it makes up for it in calm. It’s an easy recipe to practice on before making the more complex tahdig, while still satisfying all the crisp rice requirements along all its edges, rather than just the top (once inverted onto a serving tray).
- Rinse the rice in a fine-mesh sieve until the water runs clear of starch. Drain well.
- Heat the oil in a small nonstick pan.
- Add the turmeric with water, and swirl the pan around to dissolve.
- Tip the rice into the turmeric oil, and gently shake the pan to help flatten the surface.
- Pour in enough boiling hot water to cover the surface of the rice by 1 inch.
- Add butter and salt, and stir to mix. Taste the water to see if more salt is needed. Bring to a boil.
- Wrap the lid with a clean dishcloth and place it on the pan, turning the heat to the lowest setting, and let cook for 1½ hours.
- After 1½ hours, turn off the heat and remove the lid.
- After 2 minutes, place a flat plate or tray on the pot and with one swift movement, turn the tahdig and rice out, and serve.
Michael Harlan Turkell is an award-winning photographer and cookbook author of the recently published, ACID TRIP: Travels in the World of Vinegar. He has photographed many prominent chefs’ cookbooks and hosts The Food Seen podcast on Heritage Radio Network.