Saffron-Yogurt Tahdig with Pistachios

Method

1. Wash the rice gently about 5 times until the water runs clear, then soak for 1 h in cold water with part of the salt dissolved in it. The longer soak gives longer, lighter grains.

   Add in this stepBasmati rice 150 gCoarse salt ½ tbsp

2. Grind the saffron with the sugar in a mortar to a fine powder; the sugar crystals help break it down. Tip into a small bowl, set the ice on top and leave at room temperature for 20 min to melt slowly. As it melts it draws out a deep red saffron liquid with more aroma and colour than hot water gives.

   Add in this stepSaffron threads 2 pinchSugar (for grinding the saffron) 1 pinchIce cubes (small) 2

3. Bring the water to a rolling boil in a large 20 cm pot on high heat and add the rest of the salt. Add the drained rice and parboil for 5 min, stirring gently, until soft outside with a small core in the centre, then tip into a fine sieve and rinse with lukewarm water.

   Add in this stepWater (for parboiling) 2 LCoarse salt 1 tbsp

   high heat

4. In a bowl, whisk the yogurt, egg yolks and two-thirds of the saffron liquid until smooth, then fold in about a quarter of the parboiled rice so every grain is coated.

   Add in this stepFull-fat plain yogurt 80 gEgg yolks 1

5. Heat the oil and half the ghee in a 18 cm non-stick pot over medium heat for 1 min. Spread the yogurt rice over the bottom and press it flat and firm right to the edges with the back of a spatula. Heap the rest of the rice on top without pressing, then poke 5 or 6 holes down to the bottom with a spoon handle.

   Add in this stepVegetable oil 2 tbspGhee 7.5 g

   medium heat

6. Leave uncovered on medium heat for 10 min, until the sizzle is steady and the edges start turning orange. Drizzle the remaining saffron liquid and the melted rest of the ghee over the rice, cover with the towel-wrapped lid (corners tied up away from the flame), lower to low heat and steam for 40 min. A crust with yogurt and yolk colours faster than a plain one, so lift the edge at the minimum time and check it is a deep amber.

   Add in this stepGhee 7.5 g

   medium heat→low heat

7. Turn off the heat, set the pot on a damp cloth for 5 min, then run a thin spatula around the edge to loosen it. Cover with a large plate and, wearing oven gloves, flip in one go so it comes out like a cake. Scatter with the pistachios and cut into wedges.

   Add in this stepUnsalted pistachios, slivered 10 g