Tahdig with Saffron Rice

Method

1. 01

   Rinse the rice in several changes of cool water until the water is mostly clear. Cover with fresh cool water and let it soak for at least 1 hour if time allows, then drain well.

   ⏱ 60 min
2. 02

   Grind the saffron threads with a pinch of the measured salt, then stir in 3 tablespoons of the hot water. Let the saffron bloom while the rice boils.

   ⏱ 10 min
3. 03

   Bring the 2.2 liters water to a strong boil in a large pot and add the salt. Add the drained rice and boil uncovered, stirring once or twice, until the grains have lengthened and the outside is tender but the center still has a slight firm point. Drain in a colander and briefly rinse with warm water.

   ⏱ 7 min
4. 04

   Set a clean 22-24 cm nonstick or well-seasoned heavy pot over medium heat. Add 3 tablespoons of the oil and 1 tablespoon of the butter. Mix about one quarter of the parboiled rice with the bloomed saffron, then spread it evenly over the hot fat and press it gently into a compact, level bottom layer.

   ⏱ 4 min
5. 05

   Spoon the remaining white rice over the saffron layer in a loose mound without crushing the grains. Make 5 or 6 deep steam holes with the handle of a wooden spoon, stopping before you pierce the bottom crust. Drizzle with the remaining 1 tablespoon oil, 1 tablespoon butter, and the remaining hot water.

   
6. 06

   Wrap the pot lid in a clean kitchen towel and cover the pot tightly. Cook over medium heat for 5-7 minutes, just until steam builds, then reduce the heat to low and steam undisturbed until the rice is fluffy and the saffron bottom is crisp and golden. Rotate the pot once or twice if your burner heats unevenly, but do not stir the rice.

   ⏱ 45 min
7. 07

   Remove the pot from the heat and let it stand, still covered, for 5 minutes. Run a thin spatula around the edge, place a wide serving platter over the pot, and invert confidently so the tahdig lands on top. Serve right away, cutting or breaking the crisp crust into pieces at the table.

   ⏱ 5 min