Club Chefman: Recipes, Tutorials, Community Engagement to help cook like a pro. Get engaged, Fall in love - Chef Eitan's Pressure Cooker Persian Tahdig Rice

Step 1

2 cups basmati rice4 cups packed fresh herbs (I used equal parts dill, parsley, cilantro, and mint)1/4 cup vegetable oil

Step 2

1 teaspoon kosher saltPinch of saffron

Step 3

1Place the rice into a medium sized bowl, pour water over it, then carefully drain the water out. Repeat until the water runs clear.2Cover the rice with warm water and let it sit while you prepare the herbs.3Finely chop the herbs by hand with a knife or in a food processor.4Close the pressure cooker, making sure the lid is locked and the pressure valve is set to airtight. Select the high pressure setting and set for 4 minutes.5When time is up, release the pressure manually by carefully pushing the valve from “Airtight” to “Exhaust”, and remove the lid.6Drape a clean kitchen towel on top of the pot, and loosely replace the lid back on top. Let the rice sit for 10 minutes.7Meanwhile, grind the saffron in a mortar and pestle. Pour 2 tablespoons of the oil into the mortar, swirl it around, and then pour the saffron oil into a measuring cup with a spout.8Repeat with the remaining 2 tablespoons oil, scraping the mortar to get every last bit of saffron.9Remove the kitchen towel from the pot. Using the handle of a wooden spoon, poke holes through the rice all the way to the bottom.10Pour the oil mixture over the rice and turn on the sauté function and cook until the rice is browned and crispy on the bottom, about 30 minutes.11Turn the pressure cooker off and use a rubber spatula to loosen the rice around the sides and at the bottom of the pot.12Carefully remove the pressure cooker inner pot and invert a large platter on top, and then quickly flip them over together so the rice falls onto the platter, crunchy side up.13Serve hot, and enjoy!