• 3 tbsp butter
  • 3 tbsp olive oil
  • 3 saffron threads, crushed
  • ¼ tsp turmeric
  • 4 cups cooked rice (any kind - we used jasmine)
  • salt and pepper to taste
  1. Melt the butter with the saffron and let it steep for about 15 minutes. Stir in turmeric. Heat a large frying pan over high heat and add butter and oil. Add the rice and press it down until it fills the entire pan and is compressed. Cover. Allow it to cook for about 20-25 minutes, until you hear it making a cracking noise. Slide it out of the pan, flipping it over if possible and serve.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/tahdig/