Tahdig Persian Herbed Rice

Ingredients

• 3 cups basmati rice, washed and strained
• 1 bunch fresh dill, finely chopped
• 2 bunches fresh cilantro, finely chopped
• 1 cup frozen petit peas
• 6 cloves garlic, minced
• 1/3 cup oil
• 1 tsp turmeric powder
• 2 tbsp salt
• 5 cups water

Directions

• Wash the rice thoroughly, strain it, and place it into a pot.
• Wash the herbs and dry them on a paper towel. Chop the dill and cilantro, then add them to the pot.
• Add the frozen peas, minced garlic, oil, turmeric, and salt to the pot.
• Bring to medium heat on the stove, stirring to combine all the ingredients.
• Add 5 cups of water, bring to a boil, then lower to a simmer. Cover and cook for about 15 minutes.
• Fluff the rice, cover again, and simmer for an additional hour and a half to build a crispy bottom (tahdig). After about 1 hour you can drizzle a little oil around the edge of the whole circumference.
• Once the sides of the rice turn crispy, it is ready.
• Place a larger plate over the pot, cover with a towel, and carefully flip the pot over to reveal the tahdig.
• Garnish with fresh parsley or pomegranate seeds and enjoy.

Tahdig means "bottom of the pot" in Farsi — the prized golden, crispy crust. From Sivan's Kitchen on Instagram.