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 my Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.