Persian Saffron Rice (Tahdig)

Ingredients:

• 2 cups basmati rice
• 3 tablespoons butter or vegetable oil
• 1/2 teaspoon saffron threads
• 2 tablespoons hot water
• Salt to taste

Instructions:

1. Rinse the rice: Wash the rice several times until the water runs clear, then soak in cold water with a tablespoon of salt for 30 minutes. Drain.
2. Infuse the saffron: Crush the saffron threads and dissolve in 2 tablespoons of hot water. Set aside.
3. Parboil the rice: Bring a large pot of water to a boil. Add the rice and boil for 5–7 minutes until the grains are soft but still firm in the center. Drain the rice.
4. Prepare the pan: Melt 2 tablespoons of butter or oil in a non-stick pan over medium heat. Add a layer of rice to the bottom of the pan.
5. Layer the rice: Gently spoon the remaining rice over the first layer, forming a pyramid shape.
6. Steam the rice: Cover the pan with a lid wrapped in a kitchen towel to catch moisture. Cook over low heat for 30–40 minutes.
7. Add saffron: Pour the saffron mixture over the top layer of rice before serving.
8. Serve: Flip the rice out onto a plate to reveal the crispy, golden tahdig crust on the bottom.