Persian Saffron Rice Recipe

How to make it

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• Rinse the rice under cold running water until the water runs clear.
• Soak rice in cold, salted water for 2 to 3 hours.
• Drain.
• Bring 4 cups salted water (1 l) to a boil in a medium pot.
• Add the rice and stir.
• Boil 4 minutes or until rice is almost cooked.
• Drain and rinse under warm water.
• In the same pot, heat the butter and a splash of water until sizzling.
• In a bowl, stir together only 1/2 cup rice, the yogurt, and the egg.
• Put it in the pot and let cook for a few seconds.
• Add the remaining rice and the saffron, in a mound or cone shape (the middle is higher than the sides of the rice pile in the pot).
• Poke several holes in the rice to the bottom of the pot (the handle of a long wooden spoon works well).
• Cover the pot with a lid wrapped in a damp kitchen towel or damp paper towels.
• Cook over medium-high heat for a couple of minutes then lower heat to medium-low and cook for 30 to 35 minutes.
• Place the bottom of the hot pot in a cold water bath for 30 seconds.
• Spoon the rice onto a large platter and scrape the bottom of the pot with a metal spatula to release the crust (tahdig).
• Put chunks of the crust from the bottom of the pot on top of the rice.