Prepare Tofu

1. Preheat oven to 375 F.
2. Prepare “Tofu Marinade”
3. Add the pressed tofu to the marinade and use your hands or a fork to break apart the tofu into crumbles and combine well with the marinade.
4. Put the marinated tofu crumbles on a parchment-lined baking sheet.
5. Bake in the oven for 20 minutes (stirring the tofu in the middle of the cooking time). Set aside.

Prepare Sauteed Cabbage

1. Add 2 Tbsp of oil to a large sauté pan on medium heat.
2. Add the shredded cabbage and sauté until golden (about 20 minutes).
3. Add the Brewed Saffron and salt. Keep sautéing another 5-10 minutes.
4. Add the baked tofu to the sauteed cabbage, and set aside. 

Prepare Basmati Rice

1. Fill a large pot with water (3/4 full) over high heat.
2. Add the salt and bring to a boil.
3. Once the water is boiling, add the Basmati rice and cook (uncovered) for 10 minutes.
4. Drain the rice.

Combine Basmati Rice with Cabbage Mixture

1. Add 1 Tbsp oil and 2 Tbsp Brewed Saffron to the bottom of a large Persian rice cooker or non-stick pot with lid.
2. Add the flour tortilla (or a medium Russet potato, washed, peeled and cut into 4-5 slices for traditional tahdig).
3. Add a layer of half the Basmati rice.
4. Add the cabbage and tofu mixture.
5. Add the remaining Basmati rice.
6.  Cook for 50-55 minutes in the Persian rice cooker (if using a non-stick pot, cook covered for 50-55 minutes on medium/low heat).
7. Stir to combine the Persian rice mixture before serving.