Saffron Rice with Tahdig (Chelow)

Ingredients

• 3 cups basmati rice
• 1/4 cup fine sea salt, for parboiling water
• 1/4 teaspoon saffron threads
• 3 tablespoons hot water, for blooming saffron
• 6 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 3 tablespoons plain whole-milk yogurt
• 2 tablespoons water
• 1 teaspoon salt, for seasoning rice

Method

1. 1

   Rinse the basmati rice in a bowl under cold water, swirling and draining 4 to 5 times until the water runs mostly clear. Cover with cold water and soak for 30 minutes, then drain.

   30:00 · Soak rice
2. 2

   Combine the saffron threads with the hot water in a small bowl and let steep until deeply colored.

   10:00 · Bloom saffron
3. 3

   Fill a 6-quart saucepan two-thirds full with water, add the 1/4 cup salt, and bring to a rolling boil over high heat.

4. 4

   Add the drained rice to the boiling water and parboil, stirring occasionally, until the grains are softened on the outside but still firm at the core, 5 to 6 minutes.

   5:00 · Parboil rice
5. 5

   Drain the rice immediately in a fine-mesh strainer and rinse briefly with lukewarm water to stop the cooking.

6. 6

   In a small bowl, stir together the yogurt, 2 tablespoons water, 2 tablespoons of the melted butter, and 2 tablespoons of the bloomed saffron water.

7. 7

   Spread the yogurt mixture evenly over the bottom of a 9-inch nonstick pot. Scoop about 1 1/2 cups of the parboiled rice over the yogurt layer and press gently to form an even base layer for the tahdig.

8. 8

   Mound the remaining rice over the base layer in a pyramid shape, sprinkling the 1 teaspoon salt between layers as you go, and avoid pressing it down.

9. 9

   Drizzle the remaining vegetable oil and melted butter over the rice mound, then pour the remaining bloomed saffron water over one section of the rice, leaving the rest pale.

10. 10

    Wrap the pot lid in a clean kitchen towel to absorb steam and cover the pot tightly. Cook over medium-high heat for 8 to 10 minutes until steam rises forcefully from the lid.

    8:00 · Heat until steaming
11. 11

    Reduce the heat to low and steam the rice undisturbed until the tahdig crust is golden and crisp, about 45 minutes.

    45:00 · Steam rice
12. 12

    Remove the pot from heat and let it rest, still covered, on a damp towel for 5 minutes to help release the crust.

    5:00 · Rest off heat
13. 13

    Scoop the fluffy saffron-streaked rice onto a serving platter, mounding it loosely and folding in the saffron-colored portion for marbled color.

14. 14

    Loosen the tahdig from the pot edges with a spatula, invert or lift out in shards, and arrange the golden crust around or on top of the rice before serving.