Critical Moments
- •Pomegranate arils kept whole (not crushed)
- •Walnut-pomegranate mixture gently heated
- •Proper parboiling of rice
- •Fresh arils reserved for garnish
Wash and soak the rice
Place rice in a large bowl. Wash 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, soak for at least 1 hour.
Wash and soak the rice
Place rice in a large bowl. Wash 5-6 times until water runs mostly clear. Dissolve 2 tbsp salt in 2L lukewarm water, add rice, soak for at least 1 hour.
Bloom the saffron
Grind saffron with pinch of sugar using mortar and pestle. Steep in 5 tbsp hot water for at least 30 minutes.
Bloom the saffron
Grind saffron with pinch of sugar using mortar and pestle. Steep in 5 tbsp hot water for at least 30 minutes.
Extract pomegranate arils
Cut pomegranates in half horizontally. Hold cut-side down over a bowl and tap firmly with a wooden spoon—arils will fall out. Remove any white pith. Reserve 100g of the prettiest arils for garnish.
Extract pomegranate arils
Cut pomegranates in half horizontally. Hold cut-side down over a bowl and tap firmly with a wooden spoon—arils will fall out. Remove any white pith. Reserve 100g of the prettiest arils for garnish.
Prepare the chicken (if using)
Season chicken with turmeric, salt, and pepper. Heat 30ml oil in skillet, brown chicken on all sides. Add sliced onion, cook until golden. Add 250ml water and 2 tbsp saffron water. Cover, simmer 30-35 minutes until tender.
Prepare the chicken (if using)
Season chicken with turmeric, salt, and pepper. Heat 30ml oil in skillet, brown chicken on all sides. Add sliced onion, cook until golden. Add 250ml water and 2 tbsp saffron water. Cover, simmer 30-35 minutes until tender.
Prepare the walnut-pomegranate mixture
In a saucepan, melt 40g butter over medium-low heat. Add ground walnuts and toast gently for 2-3 minutes, stirring constantly. Add pomegranate molasses, sugar, cinnamon, cardamom (if using), and a pinch of salt. Add 300g of the pomegranate arils (reserve 100g for garnish). Stir gently and cook for 3-4 minutes until warmed through. Don't crush the arils.
Critical Step
The arils must stay whole—crushed arils release all their juice and become mushy. Gentle heat and minimal stirring preserve their jewel-like quality. The walnuts add richness reminiscent of fesenjan.
Common Mistakes
- •Heat too high (arils burst)
- •Stirring too vigorously (crushes arils)
- •Overcooking (arils lose freshness)
Prepare the walnut-pomegranate mixture
In a saucepan, melt 40g butter over medium-low heat. Add ground walnuts and toast gently for 2-3 minutes, stirring constantly. Add pomegranate molasses, sugar, cinnamon, cardamom (if using), and a pinch of salt. Add 300g of the pomegranate arils (reserve 100g for garnish). Stir gently and cook for 3-4 minutes until warmed through. Don't crush the arils.
Critical Step
The arils must stay whole—crushed arils release all their juice and become mushy. Gentle heat and minimal stirring preserve their jewel-like quality. The walnuts add richness reminiscent of fesenjan.
Common Mistakes
- •Heat too high (arils burst)
- •Stirring too vigorously (crushes arils)
- •Overcooking (arils lose freshness)
Parboil the rice
Bring 3L water with 2 tbsp salt to rolling boil. Drain soaked rice, add to boiling water. Boil 5-7 minutes until al dente.
Critical Step
Proper parboiling for fluffy rice.
Parboil the rice
Bring 3L water with 2 tbsp salt to rolling boil. Drain soaked rice, add to boiling water. Boil 5-7 minutes until al dente.
Critical Step
Proper parboiling for fluffy rice.
Drain the rice
Immediately drain rice. Rinse briefly with lukewarm water. Shake gently to drain.
Drain the rice
Immediately drain rice. Rinse briefly with lukewarm water. Shake gently to drain.
Prepare tahdig and layer
In a non-stick pot, combine oil with 2 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water, spread on bottom for tahdig. Layer remaining rice with pomegranate-walnut mixture: rice, then spoonful of pomegranate mixture, then rice. Build into pyramid. Poke 5-6 steam vents.
Prepare tahdig and layer
In a non-stick pot, combine oil with 2 tbsp saffron water. Mix 2 cups parboiled rice with 1 tbsp saffron water, spread on bottom for tahdig. Layer remaining rice with pomegranate-walnut mixture: rice, then spoonful of pomegranate mixture, then rice. Build into pyramid. Poke 5-6 steam vents.
Steam the rice
Melt remaining 40g butter, mix with remaining saffron water, drizzle over rice. Place over medium-high heat uncovered 3-4 minutes until steam rises. Wrap lid with towel, place tightly. Reduce to lowest heat. Steam 45-50 minutes.
Critical Step
Proper steaming for fluffy rice and crispy tahdig.
Steam the rice
Melt remaining 40g butter, mix with remaining saffron water, drizzle over rice. Place over medium-high heat uncovered 3-4 minutes until steam rises. Wrap lid with towel, place tightly. Reduce to lowest heat. Steam 45-50 minutes.
Critical Step
Proper steaming for fluffy rice and crispy tahdig.
Rest and unmold
Remove from heat, rest 5 minutes with lid on. Fluff rice gently, allowing some mixing while keeping pomegranate pockets visible. Spoon onto platter. Unmold tahdig.
Rest and unmold
Remove from heat, rest 5 minutes with lid on. Fluff rice gently, allowing some mixing while keeping pomegranate pockets visible. Spoon onto platter. Unmold tahdig.
Garnish and serve
Scatter reserved fresh pomegranate arils generously over the top—these raw arils provide bright freshness against the cooked ones. Drizzle remaining saffron water for golden streaks. Arrange chicken alongside if using.
Garnish and serve
Scatter reserved fresh pomegranate arils generously over the top—these raw arils provide bright freshness against the cooked ones. Drizzle remaining saffron water for golden streaks. Arrange chicken alongside if using.
Resting Required
5 min - Allows tahdig to release cleanly
