Tahdig

Ingredients

• 400 g long-grain basmati rice, rinsed and drained
• 600 ml water
• 60 ml ghee or clarified butter
• 1 medium yellow onion, very thinly sliced
• 6 g fine sea salt
• 1 g black pepper, freshly ground

Method

1. 1
   Heat ghee in a heavy-bottomed pot with a tight-fitting lid over medium-high heat until shimmering.
2. 2
   Add thinly sliced onion and cook for 6–8 minutes, stirring frequently, until deeply caramelised and crisp; reserve half for garnish.
3. 3
   Add rinsed basmati rice to remaining onion and ghee; stir constantly for 2–3 minutes to coat grains and toast lightly.
4. 4
   Pour in water and stir once; bring to a boil over high heat without stirring.
5. 5
   Reduce heat to low, cover with parchment paper then place lid firmly on pot to trap steam; cook for 15 minutes undisturbed.
6. 6
   Remove from heat and allow to rest, covered, for 5 minutes to set the crust.
7. 7
   Fluff rice gently with a fork; season with fine sea salt and freshly ground black pepper.
8. 8
   Transfer to a serving dish and top with reserved crispy onions; serve immediately while tahdig (golden crust) remains warm and crackling.