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Premium saffron — paella, biryani, risotto Milanese
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French linen baguette bag — keeps crust crispy, crumb moist
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Premium saffron — paella, biryani, risotto Milanese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
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Rinse rice & fava beans: 1. Rinse rice in strainer through warm water. Drain and repeat 4 more times. If using fresh fava beans, shell and remove outer layer Cook & layer rice: 2. Bring 8 cups water and 2 tbsp salt to a boil in a large nonstick saucepan. Add rinsed rice and let boil, 8 minutes. Strain and rinse. 3. Place saffron in small bowl with 2 tbsp boiling water, set aside for 5 minutes. In medium bowl, add yogurt, pinch salt, saffron water and 1 1/2 cups rice. 4. Line deep 8-10" saucepan with circle of parchment paper, place on medium-high heat. Add butter, olive oil and 2 tbsp water on top of parchment until butter melts. Add yogurt mixture on top, smooth even with spatula. Add fava beans, dill and garlic to remaining rice, toss to combine. Gently transfer rice, cup by cup, to saucepan, carefully forming a mound. Create tahdig (brown crust): 5. Wrap lid of saucepan with kitchen towel and cover firmly to prevent steam from escaping. Turn heat to high for 2-3 minutes until steam visibly puffs out of pot. Decrease heat to low and cook for 70 minutes. Remove from heat and place pot in cold water for a few minutes- do not uncover. 6. Uncover, loosen crust from bottom of saucepan. Place platter over top of saucepan and invert pan to remove rice. Serve with braised lamb and mast-o-khiar.