Step 1

Rinse the rice very well. Then leave to soak in plenty of water for 30 minutes.

Step 2

In a large rice pot bring 8 cups of water to a boil and add in the rice and the salt. Bring back to a boil and cook uncovered for 6 minutes. The outside of the rice should be tender, but the inside should still be hard. 

Step 3

Strain the rice and rinse in cold water. Toss around in a strainer to remove as much water as possible.

Step 4

In a large frying pan, dry toast the slivered pistachios and almonds. Set aside to cool.

Step 5 

Soak the barberries and raisins in cold water for 3 minutes then strain well. In a frying pan on high heat add 2 tbsps. of oil, then add the raisins and the barberries. Sauté for 5 minutes then add the sugar. Continue to cook for an additional 3 minutes. Remove from the pan and set aside. 

Step 6

In the same frying pan, sauté the shredded carrots for three minutes and set aside.

Step 7

In a large bowl, mix the cooled rice with the raisins, barberries, and carrots.

Step 8

Heat your rice pot to a medium heat and add the remaining 4 tbsps. of oil and 2 tablespoons of water. Once the oil starts to sizzle add a thin layer of the rice mixture onto the base. Then start to add the rest of the rice slowly in a pyramid shape as to not let the rice on the bottom get squashed. 

Step 9

With the end of a wooden spoon, poke three to four holes into the pyramid of rice, this will help let the steam escape from the bottom. 

Step 10

Melt the 4 tablespoons of butter and mix it with 3 tablespoons of water . Drizzle this mixture over the rice. Then steep the 1 tsp. of saffron in hot water for five minutes then drizzle on the rice.

Step 11

Wrap the pot lid with a tea towel and cover the pot as tightly as possible. Leave the pot on high heat for three minutes and then lower to the lowest heat possible. Leave the rice to steam.

Step 12

After 45 minutes the rice will be ready. Spoon out the rice onto your serving dish. Scatter the pistachios and the almonds on the top. The crispy “tah-deeg” layer on the bottom is extremely delicious and is the favorite part of the dish for many. Serve the tah-deeg on the side or place on top of the cooked rice for a beautiful presentation.


2 Cups of Basmati Rice

8 Cups of Water

1 tbsp. of Sea Salt

6 tbsp. of Vegetable Oil

4 tbsp. of Butter

2 tbsp. of Dried Barberries

2 tbsp. of Small Raisins

4 tbsp. of Slivered Pistachios

4 tbsp. of Slivered Almonds

1 tsp. of Saffron 

2 tbsp. of Sugar

1/2 Cup of Shredded Carrots

































Tip #1

It is important to clean the rice thoroughly and to soak for at least thirty minutes. This will help the rice cook evenly and quickly.


Tip #2

Once the rice starts to steam, resist the urge to open the lid. If the steam escapes, then the rice will not be able to get cooked thoroughly.


Tip #3

Alternatively, after the rice is fully cooked, submerge the whole pot in ice water. The coldness will shock the rice and will release easily from the pot. Then invert the whole pot onto your serving dish.