Critical Moments
- •Apricots glazed to jammy consistency (not mushy)
- •Proper parboiling of rice
- •Layering apricots between rice for distribution
- •Never lifting lid during steaming
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 a pinch of sugar using mortar and pestle. Steep in 5 tbsp hot water for at least 30 minutes. Generous saffron is important for this festive dish.
Bloom the saffron
Grind saffron with a pinch of sugar using mortar and pestle. Steep in 5 tbsp hot water for at least 30 minutes. Generous saffron is important for this festive dish.
Prepare the apricots
If apricots are very dry, soak in warm water for 15 minutes, then drain. If using large apricots, halve them. If already soft and pliable, use as-is.
Prepare the apricots
If apricots are very dry, soak in warm water for 15 minutes, then drain. If using large apricots, halve them. If already soft and pliable, use as-is.
Prepare the meat (if using)
Season meat with turmeric, salt, and pepper. Heat 30ml oil in a large skillet. Brown meat on all sides. Add sliced onion, cook until golden. Add 250ml water and 2 tbsp saffron water. Cover and simmer 30-40 minutes until tender.
Prepare the meat (if using)
Season meat with turmeric, salt, and pepper. Heat 30ml oil in a large skillet. Brown meat on all sides. Add sliced onion, cook until golden. Add 250ml water and 2 tbsp saffron water. Cover and simmer 30-40 minutes until tender.
Cook the apricot mixture
In a small saucepan, melt 40g butter over medium-low heat. Add apricots, sugar, cardamom, cinnamon (if using), and orange zest (if using). Add 60ml water. Cook gently for 10-12 minutes, stirring occasionally, until apricots are plump and glazed in syrupy sauce.
Critical Step
The apricots should be glazed and jammy but still hold their shape. Overcooking makes them mushy; undercooking leaves them tough. The syrup should be thick enough to coat.
Cook the apricot mixture
In a small saucepan, melt 40g butter over medium-low heat. Add apricots, sugar, cardamom, cinnamon (if using), and orange zest (if using). Add 60ml water. Cook gently for 10-12 minutes, stirring occasionally, until apricots are plump and glazed in syrupy sauce.
Critical Step
The apricots should be glazed and jammy but still hold their shape. Overcooking makes them mushy; undercooking leaves them tough. The syrup should be thick enough to coat.
Toast the almonds
In a dry skillet over medium-low heat, toast slivered almonds for 3-4 minutes, stirring constantly, until light golden and fragrant. Remove immediately to prevent burning.
Toast the almonds
In a dry skillet over medium-low heat, toast slivered almonds for 3-4 minutes, stirring constantly, until light golden and fragrant. Remove immediately to prevent burning.
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 apricot mixture: rice, then spoon of apricot mixture with syrup, then rice. Scatter half the almonds between layers. 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 apricot mixture: rice, then spoon of apricot mixture with syrup, then rice. Scatter half the almonds between layers. 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 of layers while keeping apricot 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 of layers while keeping apricot pockets visible. Spoon onto platter. Unmold tahdig.
Garnish and serve
Arrange reserved glazed apricots decoratively on top. Scatter remaining toasted almonds. Drizzle any remaining saffron water for golden streaks. If serving with meat, arrange pieces alongside or on separate platter.
Garnish and serve
Arrange reserved glazed apricots decoratively on top. Scatter remaining toasted almonds. Drizzle any remaining saffron water for golden streaks. If serving with meat, arrange pieces alongside or on separate platter.
Resting Required
5 min - Allows tahdig to release cleanly
