Golden Tahdig

Ingredients

• 1.9166666666666667 tbsp Kosher Salt
• 0.25 tsp Saffron
• 2 tbsp Butter
• 2 tbsp Plain Yogurt
• 2 tbsp Vegetable Oil
• 3 l Water
• 1.5 cups Basmati Rice

Method

1. Rinse {basmati_rice} under cold water until the water runs mostly clear, then soak it in a bowl with {water} and a generous pinch of {kosher_salt} for the grains to elongate evenly.
2. Steep {saffron} in a small bowl of near-boiling {water} until deeply colored and intensely fragrant.
3. Bring a large pot of {water} to a rolling boil over high heat, season it well with {kosher_salt}, add the soaked {basmati_rice}, and boil until the grains are flexible on the outside with a firm center, then drain well.
4. In a bowl, combine {plain_yogurt}, some of the bloomed {saffron}, a pinch of {kosher_salt}, and a spoonful of the parboiled {basmati_rice} to form the crust base.
5. Heat {vegetable_oil} and half of the {butter} in a nonstick pot over medium-high heat until shimmering, spread in the yogurt-rice base, layer the remaining {basmati_rice} loosely on top, drizzle over the rest of the {butter} and {saffron}, wrap the lid with a clean towel, then cook briefly on medium-high to set the crust before steaming on very low heat until the rice is fluffy and the bottom is deep golden.
6. Rest the pot off the heat so the crust releases cleanly, then invert the {basmati_rice} onto a platter and finish with a light sprinkle of {kosher_salt} for a crisp, vivid top.