Saffron Yogurt Tahdig With Persian Basmati Rice

Using a mortar and pestle, grind the saffron threads into a fine powder. Pour the hot water over the ground saffron and set aside to bloom for at least 10 minutes.

Rinse the basmati rice in a colander under cold running water until the water runs completely clear. Place the rinsed rice in a mixing bowl, cover with cold water, and soak for 30 minutes.

In the large non-stick pot, bring 2000ml of water to a vigorous boil at 100C/212F. Add the kosher salt and the drained, soaked rice. Boil uncovered for 5 to 7 minutes.

Immediately pour the partially cooked rice into a colander to drain. Rinse briefly with warm water to halt the cooking process and wash away any remaining starchy water.

In a clean mixing bowl, whisk together the yogurt, egg yolk, half of the bloomed saffron water, and 120 grams of the parboiled rice to create the tahdig mixture.

Dry the non-stick pot thoroughly. Pour in the melted butter and vegetable oil, swirling to coat the bottom. Spread the yogurt and rice mixture evenly across the bottom of the pot, pressing gently to compact it into an even layer.

Gently mound the remaining parboiled rice over the tahdig base, shaping it into a pyramid so it does not touch the side walls of the pot. Using the handle of a wooden spoon, poke 5 holes deep into the rice pyramid down to the bottom layer to allow steam to escape. Drizzle the remaining saffron water evenly over the rice.

Wrap the pot lid tightly in a clean kitchen towel, securing the edges over the top handle to prevent fire hazards. Cover the pot. Cook over medium-high heat for 5 to 7 minutes to set the crust, then lower the heat to the absolute lowest setting and let it steam undisturbed for 40 minutes.

Remove the pot from the heat and let it rest for 2 minutes on a damp surface to loosen the crust. Remove the lid, place a large serving platter over the pot, and swiftly invert the pot to release the rice. The golden tahdig crust should be on top.