Can you tahdig it? I taught Alex how to make his favorite dish: crispy Persian rice! If you've never had tahdig, it's a buttery, saffron-scented rice pilaf encased in a crunchy golden shell. It's. Pure. Heaven. I've considered many times converting this account into a strictly tahdig #ASMR account. It’s #CookingBaesics!! Here's the recipe: 3 cups basmati rice, rinsed 2 1/2 tablespoons kosher salt, divided 1/4 cup boiling water 1/2 teaspoon saffron threads, crushed 1 stick unsalted butter, melted 1/2 cup whole yogurt Directions 1. Cover rice with cold water and 1 tablespoon salt. Soak for 1 hour; drain. 2. Combine boiling water and saffron in a bowl. Whisk in 1/2 tablespoon salt and butter. 3. In another bowl, whisk together yogurt and egg; stir in half of saffron mixture. 4. Bring a large pot of water to a boil. Season with remaining 1 tablespoon salt. Boil rice 5 minutes, then drain. 5. Grease a 10-inch non-stick pot. To the yogurt mixture, gently stir in 4 cups boiled rice until ...