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If you are using fresh dill, wash it and spread it out on a clean kitchen towel to dry. Once dry, finely chop it.
Transfer the ice cubes in a glass and sprinkle the saffron over them. Set it aside to bloom. Alternatively combine the saffron with a few tbsp freshly boiled water and let it sit in a warm place.
Wash the rice by transferring it to a pan, adding water, moving it around with your hand, rinsing the water, and repeating these steps 3 to 4 times.
Cover the rice with 700ml/3 cups of cold water and generously salt it. Add 2 to 4 tbsp vegetable oil and bring it to boil over medium heat. Once holes start forming in the rice as shown in the picture below, add the frozen peas and dill.
Give it a quick stir, then pour in the saffron water in at least four different spots. The yellow saffron rice will show when you cut the ‘rice cake’ into slices. It also gives the rice amazing fragrance and taste.
Now reduce the temperature to low and put on the lid. You can cover the lid with a clean kitchen towel to absorb even more moisture from the rice. Let it slowly cook for about 40 minutes. The longer you leave it, the darker and crispier the tadig (rice crust). But be careful not to burn it!
When you’re ready to serve, you can shock the outside of the pan with cold water. This will help your rice to slide out of the pan effortlessly. Wearing oven gloves put an upside down plate on top of the pan, hold the plate and pan with both hands (thumbs facing you), and carefully flip them around. The pan should come off easily.
Serve with your faourite stew, fried eggs or lamb shanks, their flavourful sauce, and creamy yogurt. Enjoy!