Persian Basmati Saffron Crispy Tahdig Rice (6 Servings)

Sprinkle 1/4 tsp ground saffron over two ice cubes in a small bowl and allow them to melt.

Rinse two cups of basmati rice several times, soak for 20 minutes and drain.

Bring ample water to a boil. Add 1 1/2 tsp salt and rice, parboiling for about 7 minutes until the outside softens but the core stays firm.

Drain and briefly rinse with cold water. Mix 1/2 cup of the parboiled rice with saffron liquid.

Spread 60 mL oil in a nonstick pot and press the saffron rice firmly across its bottom.

Add remaining rice and form five small steam channels without touching the pot's base.

Pour 56 g melted butter over the rice, cover with a lid, and do not use a lid towel that could touch a gas flame.

Steam over medium heat for 25–35 minutes until the bottom forms a golden crust; lower the heat if it smells burnt.

Turn off the heat, rest for 10 minutes, then cover with a large plate and carefully invert the hot pot.