Tahdig (Persian Saffron Crispy Rice)

Method

1. Put the rice in a large bowl and wash it 4 or 5 times, swirling gently with your hand, until the water runs clear. Cover generously with cold water, stir in part of the salt and soak for 30 min. Soaking makes the grains long and less likely to break.

   Add in this stepBasmati rice 150 gCoarse salt ½ tbsp

2. Crumble the saffron finely with your fingers or a mortar, put it in a small cup, pour over the hot water and steep for 10 min, until deep orange.

   Add in this stepSaffron threads 1 pinchHot water (for the saffron) 2 tbsp

3. Bring the water to a rolling boil in a large 20 cm pot on high heat and add the rest of the salt. Drain the soaked rice, add it to the boiling water and parboil for 6 min, stirring gently once or twice so it doesn't stick. When a grain is soft outside with a small white core when bitten, tip it straight into a fine sieve and rinse once with lukewarm water.

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

   high heat

4. Heat the oil and half the butter in a 18 cm non-stick pot over medium heat for 1 min 30 sec, until the butter foams. Mix about a fifth of the rice with half the saffron water, spread it evenly over the bottom of the pot and press it down firmly with a spatula. This layer becomes the crust.

   Add in this stepVegetable oil 2 tbspButter 7.5 g

   medium heat

5. Spoon the rest of the rice on top without pressing, heaping it into a mound. Poke 4 or 5 holes down to the bottom with the handle of a wooden spoon to let steam escape. Leave uncovered on medium heat for 8 min: when you hear a steady sizzle and see steam rising, the crust has started to form.

   medium heat

6. Drizzle the remaining saffron water and the melted rest of the butter over the rice. Wrap the lid in a clean tea towel, tying the corners up over the top so they can't touch the flame, and cover the pot tightly. Lower to low heat and steam for 35 min. It is done when the grains are tender all the way through and, lifting the edge with a spatula, the bottom is golden.

   Add in this stepButter 7.5 g

   low heat

7. Turn off the heat and set the pot on a damp cloth for 5 min; this helps the crust release. Place a plate larger than the pot over it like a lid and, wearing oven gloves, flip it over in one quick movement so the crust sits on top. If you are nervous, spoon out the rice first, then break the crust into pieces with a spatula and lay them on top.