This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.
Sprinkle with chives or scallions, and serve.
If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.
Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia.