Persian Steamed Saffron Rice with Golden Tahdig

What you need

• 300 g (1 1/2 cups) basmati rice
• 2 tbsp salt, 1 tbsp for soaking, 1 tbsp for the boiling water
• 1/4 tsp saffron threads
• 2 tbsp plain yoghurt, thick
• 60 ml (1/4 cup) neutral oil, divided
• 30 g (2 tbsp) butter, melted

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water, swirling with your fingers, until the water runs almost clear, 3-4 min.

2. 2

   Cover the rice with cold water, stir in 1 tbsp of the salt and soak for 2 hours.

3. 3

   Crush the saffron to a powder between your fingers or in a mortar. Stir it into 5 tbsp hot water and leave to steep.

4. 4

   Bring 2 l of water to a boil in a large non-stick pot with a lid. Add the remaining salt.

5. 5

   Drain the rice and add it to the boiling water. Cook, stirring once or twice, until the grains are still firm in the centre but soft on the outside, 6-10 min. A grain should snap when pressed between two fingers.

6. 6

   Drain the rice in a colander and rinse briefly with lukewarm water. Rinse and dry the pot.

7. 7

   In a bowl, mix the yoghurt with 2 tbsp of the oil, 2 tbsp of the saffron water and a generous cup of the drained rice.

8. 8

   Put the remaining oil and 3 tbsp water in the pot over medium heat. Spread the yoghurt rice evenly over the base and press it flat.

9. 9

   Spoon the remaining rice on top in a loose mound, higher in the middle. Do not press it down. Poke 5-6 holes through to the base with the handle of a wooden spoon.

10. 10

    Cover and cook over medium heat until steam rises steadily, about 10 min.

11. 11

    Stir the melted butter into the rest of the saffron water and drizzle it over the mound.

12. 12

    Wrap the lid in a clean tea towel and cover the pot tightly. Turn the heat to low and cook for 45-50 min without lifting the lid or stirring.

13. 13

    Take the pot off the heat and set it on a damp towel for 5 min. This loosens the crust from the base.

14. 14

    Spoon the fluffy rice onto a platter. Break the golden crust into pieces and serve it on top or in a separate dish.

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