How to cook Tahdig the Persian rice crust at home 

This is how I cook Tahdig at my home!
Tips:
- The pot is very important. Since the rice stays long hours on the stove, it should have a thick bottom, to avoid burning the rice and to spread the heat evenly.
- I never rinse the rice, because it'll remove the salt (and the taste of rice)
- While cooking, use different diameter of burner of the stove, so all the surface get the heat. (center and edges)
- Traditionally it's made of long grain rice like Basmati, but if you don't have, also the Thai rice or Jasmine could be ok.
Recipe: foodcraftz.com/traditional-ta...
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