Crispy Saffron Rice (Tahdig)

1. Soak rice in salted water for 1 hour.

2. Bring the 3 quarts of water to boil in a large pot. Add rice and cook for 10 minutes.

3. Meanwhile, grind 2 threads of saffron and melt 1 tablespoon of butter. Combine the two and whisk until the butter takes on a rich orange hue.

4. Drain rice well.

5. Coat the bottom of the pot with the butter-saffron mixture, making sure to coat 1 inch up along the side of the pot.

6. Return rice to pot, forming a pyramid shape where the rice only touches at the bottom of the pot.

7. Cover the pot with a tight fitting lid and a few paper towels between the pot and lid (so the heat can’t escape).

8. Cook on medium-low for 20 minutes.

9. Remove lid and scoop out rice into a bowl (leaving the crust untouched). Allow the crispy rice to cook until it is firm but not hard.

10. Meanwhile, melt the remaining butter and ground saffron, creating the same mixture you made in step earlier. Add in 1 cup of cooked rice and stir well until the rice takes on the deep yellow coloring of the saffron.

11. Top your white basmati rice with the yellow saffron rice.

12. When the crispy rice is ready, dip the bottom of the pot into cold water (in your sink will do). This will allow the crispy crust to separate from the pot quickly.

13. Tip the pot over into a large dish. Serve with or without your fluffy rice.