Tahdig

Method

Rinse the basmati rice thoroughly under cold water until the water runs clear, then boil it in salted water for about 6-7 minutes until partially cooked, then drain well. Steep the saffron threads in warm water for 5 minutes. Heat the oil in a heavy-bottomed pot over medium-high heat, then mix the yoghurt with a tablespoon of the partially cooked rice and spread this mixture evenly across the bottom of the pot to create a base. Layer the remaining rice on top and gently pour the saffron-infused water over it, then reduce the heat to medium-low and cover the pot with a clean tea towel followed by a tight-fitting lid. Cook for about 25-30 minutes until the bottom forms a golden, crispy crust, listening for a gentle crackling sound. Wrap the pot in a towel and let it rest for 5 minutes, then run a spatula around the edges and invert the rice onto a serving platter so the tahdig crust is displayed on top.