Step 13 cups white basmati rice, rinsed and drained
Step 21 tablespoon kosher salt (or 2 teaspoons finely ground sea salt)
Step 3¼ cup plus 1 tablespoon extra-virgin olive oil
Place the rice, salt, oil and 4 cups cold water in the bowl of a Persian rice cooker. Give it a gentle stir with a wooden spoon, cover, and turn on the cooker to max/60 minutes.
When the cooker timer goes off and the rice is done, unplug the cooker. Wearing oven mitts, place a platter larger than the rice cooker bowl over the bowl insert. Lift the bowl out and quickly and confidently flip the bowl and platter together. Lift off the bowl slowly to reveal the tahdig on top. Serve immediately: The tahdig loses its crunch if it sits too long, so dig in right away.