Steaming Rice (Dam)

Steaming (دم - dam) is where parboiled rice transforms into the fluffy, aromatic, grain-perfect rice Persians are famous for. The trapped steam gently finishes cooking while the bottom develops into tahdig.

This is the patience stage. Rush it and you'll have wet rice. Master it and you'll have perfection.

• •Heavy-bottomed pot with tight lid
• •Clean kitchen towel (cotton or linen)
• •Oil, butter, or ghee
• •Heat diffuser (recommended for gas stoves)

Step 1: Prepare the Pot

Add 2-3 tablespoons of oil to your pot. If making basic tahdig, mix some parboiled rice with a splash of oil and spread on the bottom.

Step 2: Mound the Rice

Add the remaining parboiled rice in a pyramid shape — don't flatten it. The pyramid allows steam to circulate.

Step 3: Create Steam Holes

Using the handle of a wooden spoon, poke 5-6 holes through the rice down to the bottom. These let steam escape and prevent soggy spots.

Step 4: The Towel-Lid

Wrap your pot lid in a clean kitchen towel. Tie the corners on top so they don't hang near the flame.

The towel absorbs condensation that would otherwise drip back and make the rice wet.

Step 5: Initial Heat

Cover and cook on medium heat for 5-8 minutes. You should hear a gentle sizzle as the tahdig forms.

Step 6: Low and Slow

Reduce to your lowest heat setting. If you have a heat diffuser, use it.

Steam for 35-45 minutes.

Don't lift the lid. Trust the process.

• •Gentle sizzling sound (not aggressive popping)
• •Steam escaping from edges of lid
• •Aromatic, toasted smell (not burning)
• •When done: rice is dry, fluffy, each grain separate
• •Tahdig releases in one golden piece

1. •Use a timer — it's easy to forget when it's just sitting there
2. •Smell is your guide — toasty = good, acrid = too hot
3. •The sizzle changes — loud at first, then quieter as tahdig sets
4. •Cold towel shock — after cooking, set pot on a cold wet towel for 2 minutes to release tahdig
5. •Don't rush serving — rice stays perfect in the covered pot for 15+ minutes