Ingredients

• 500 g aged long-grain basmati rice
• 5 tbsp salt
• 3 L water
• ½ tsp saffron threads
• 1 pinch sugar
• 4 tbsp hot water
• 3 tbsp plain full-fat yogurt
• 4 tbsp neutral vegetable oil
• 3 tbsp butter

Method

1. 01
   Rinse the rice Put the rice in a large bowl, cover it with cool water, swirl gently with your fingers, and pour off the cloudy water. Repeat four or five times until the water runs almost clear.
2. 02
   Soak the rice Cover the rinsed rice with fresh cool water by about five centimetres, stir in two tablespoons of salt, and leave it to soak for two hours.
3. 03
   Bloom the saffron Grind the saffron threads with a pinch of sugar in a mortar to a fine powder, pour over four tablespoons of hot water, cover, and leave to steep for ten minutes.
4. 04
   Boil the water Bring three litres of water to a rolling boil in a large pot and stir in three tablespoons of salt.
5. 05
   Parboil the rice Drain the soaked rice, tip it into the boiling water, and boil uncovered, stirring gently once or twice, for about six to seven minutes, until the grains are soft on the outside but still have a firm white core when you bite one.
6. 06
   Drain and rinse Pour the rice into a fine colander and rinse it briefly with lukewarm water to wash off the excess salt and starch, then let it drain.
7. 07
   Make the tahdig base In a bowl, mix about two large spoonfuls of the parboiled rice with the yogurt and half of the saffron water until evenly golden.
8. 08
   Heat the pot Wipe out the pot, add the oil and one tablespoon of the melted butter, and heat over medium heat until the fat shimmers.
9. 09
   Press in the crust Spread the yogurt and saffron rice over the bottom of the pot and press it down firmly into an even layer with the back of a spoon.
10. 10
    Mound the rice Spoon the rest of the rice on top, gently heaping it into a pyramid shape that does not touch the sides of the pot.
11. 11
    Make steam holes Use the handle of a wooden spoon to poke five or six holes down through the mound to the bottom, then drizzle the remaining butter and half of what is left of the saffron water over the top.
12. 12
    Start the crust Cook uncovered over medium heat for about ten minutes, until you hear a steady sizzle and see steam rising from the holes.
13. 13
    Cover and steam Wrap the lid in a clean kitchen towel, tie the corners up over the top, cover the pot tightly, turn the heat to low, and steam for fifty minutes.
14. 14
    Rest the pot Take the pot off the heat and set it on a damp cloth or cool surface, still covered, for five minutes to help the crust release.
15. 15
    Colour the top rice Lift out a few spoonfuls of the top rice, mix them with the last of the saffron water until bright yellow, and set aside.
16. 16
    Serve the rice Spoon the white rice onto a platter, scatter the saffron rice over the top, then loosen the edges of the tahdig with a spatula and either flip the pot onto a plate or break the crust into pieces and serve it alongside.