First soak your rice in water and strain the water out. You will want to use a wire mesh strainer to do so. This will reduce some of the starch from the rice.

Bring the water to a boil, once your water is boiling add your rice. This will make your rice far fluffier and less sticky. Once the water has reduced down and your rice grains have lengthened slightly, take your rice off the burner and strain the rice once more.

In your pot add about a Tbsp of oil to the pot, then add your rice back to the pot. Add an 1/8

th

cup of water and put the cover on the pot. Make sure you wrap your cover in a clean towel. This will catch the excess water from the steam, and it will prevent your rice from becoming mushy.

Once the rice itself is cooked, turn the burner down to a medium low and allow the rice to crisp up. Once the outer ring on the pot  if rice is crisp, it’s usually ready to be removed. The longer you leave it on the pot, the crispier and thicker it will become.

Tahdig is an inexact science, it’s very difficult to perfect on the first try and even the most hardened of Tahdig masters can burn their Tahdig if they are not careful. You can enjoy this with any meal, or by itself.