Persian Saffron Rice with Crispy Onions

Persian chelow finishes in steam, not boiling water: soaked basmati takes a quick plunge in salted water, then steams under a towel-wrapped lid until every grain stands apart and a golden tahdig forms underneath. A cap of saffron-bright rice and sweet, crackly fried onions goes on top, with torshi and cucumber yogurt on the side.

Prep

1 hr 20 min

Cook

1 hr 20 min

Total

2 hr 40 min

Serves

6

Level

Medium

Cuisine

Persian