Persian saffron rice with tahdig

Method

Step by step.

1. 01

   Rinse and soak

   Rinse thoroughly until the water is nearly clear. Soak in salted water for 20–30 minutes, then drain.

2. 02

   Parboil

   Boil the rice in plenty of salted water for 6–7 minutes. The grains should be tender outside but firm in the centre. Drain and rinse briefly with lukewarm water.

3. 03

   Start the tahdig

   Mix saffron with warm water. Heat butter or oil in a non-stick pot. Mix 1 cup rice with half the saffron water and yoghurt, then press evenly over the base.

4. 04

   Steam

   Pile the remaining rice loosely on top and make a few steam holes with a spoon handle. Drizzle with the remaining saffron, cover tightly and steam over low heat for 35–40 minutes.

5. 05

   Turn out

   Rest the pot for 5 minutes. Loosen the edges and carefully invert onto a platter. Top with pistachios if desired.