Persian Rice with Crunchy Tadiq

We recently took a trip to San Diego, California where we enjoyed the warm weather, family and friends. One of the highlights of that trip was enjoying some yummy food. When we visited with our friends Jam and Daniele, we were so lucky to enjoy a traditional Iranian meal. While we had so many delicious things that night, one thing that stood out was the Persian rice with its crunchy tadiq, which you will see in this photo. The Tadiq is the best part of the rice. When you remove the loose rice from the pan, you see the tadiq at the bottom. You must lift it gingerly and place it on a platter. Then you can break it into pieces and people love to eat it just like that. Its really the best part! I just had to replicate it at home and I want to share the recipe with you too! This meal is best served with some very chilled vodka.

Ingredients
•3 cups long grain white rice
•1/2 cup melted butter
•1/4 teaspoon salt (or to taste)
•2 quarts water
•1 cup water

Directions
Start the 2 quarts water and salt boiling in large stock pot or dutch oven. Rinse rice until water runs clear (or as close to clear as you can get it).
Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
Drain rice in colander, reserve.
In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
Cook rice until it's done, about 30 minutes. Try not to check it too often, as it needs to steam.