Persian Saffron Rice with a Crisp Yogurt Tahdig

What you need

• 400 g (2 cups) basmati rice
• 3 tbsp salt, divided
• 0.25 g saffron threads, a generous pinch
• 3 tbsp plain yogurt, full fat
• 4 tbsp neutral oil, divided
• 30 g (2 tbsp) unsalted butter, diced

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water until it runs almost clear.

2. 2

   Cover the rice with fresh cold water, stir in 1 tbsp of the salt and soak for 30 min.

3. 3

   Grind the saffron to a powder with a pinch of salt and steep it in 3 tbsp of hot water.

4. 4

   Bring a large pot of water to a rolling boil with the remaining salt.

5. 5

   Drain the rice, add it to the boiling water and cook until the grains are soft outside but still firm at the centre, 5-7 min.

6. 6

   Drain and rinse briefly with lukewarm water.

7. 7

   In a bowl, mix 4 heaped spoonfuls of the rice with the yogurt, half the saffron water and 1 tbsp of the oil.

8. 8

   Heat the remaining oil in a heavy non-stick pot over medium heat. Spread the yogurt rice over the base and press it flat.

9. 9

   Pile the rest of the rice on top in a loose mound, without pressing it down.

10. 10

    Poke 5-6 holes down to the base with the handle of a wooden spoon. Dot the butter over the top and drizzle with the remaining saffron water.

11. 11

    Cover and cook over medium heat until steam builds and the base sizzles, 8-10 min.

12. 12

    Wrap the lid in a clean tea towel, put it back on and turn the heat to the lowest setting. Cook for 50 min.

13. 13

    Take the pot off the heat and let it rest, covered, for 5 min.

14. 14

    Run a spatula around the edge, put a large platter over the pot and flip it over so the golden crust sits on top.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.