Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel. Use a large lightweight nonstick pot with a tight-fitting lid to properly steam the rice and develop a crispy crust that easily releases from the pot (nonstick heats—and transfers heat—quickly). Wrapping the lid with a kitchen towel prevents the steam from condensing and rolling down the sides of the pot. Seek out high-quality aged basmati rice, preferably parboiled or sella, which is steamed and dried. It cooks up fluffier and is more forgiving. This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.