Tahdig is prized for its contrast of textures: fluffy, aromatic basmati rice on top and a shatteringly crisp golden crust underneath. In this version, thin potato slices fry and steam beneath saffron-buttered rice, creating the richly colored, savory layer that everyone reaches for first.

This dish combines fragrant basmati rice with sweet fava beans, fresh dill, and saffron for a vivid, herbaceous pilaf crowned with crisp golden tahdig. Tender lamb shanks braised with onion and turmeric make it rich, aromatic, and deeply comforting.

Zarda is fragrant basmati rice cooked until each grain is separate, glossy, and sweet, perfumed with saffron and cardamom. Studded with raisins and toasted nuts, it is rich, festive, and beautifully aromatic with a jewel-like finish.

Light, separate basmati grains lightly perfumed with toasted cumin and a hint of bay and cinnamon. Simple, unadorned and designed to sit alongside dals and vegetable curries without overpowering them.