Persian Saffron Rice (Tahdig)

Instructions

1. Bloom the saffron by crushing the threads gently and soaking in 3 tablespoons warm water for at least 15 minutes.
2. Rinse the rice in cold water until the water runs clear, about 5-6 times. Soak in salted water for at least 30 minutes, up to 2 hours.
3. Bring 6 cups of water to a boil with 1 teaspoon salt. Drain the soaked rice and add to boiling water.
4. Parboil the rice for 6-8 minutes until it's al dente - soft on the outside but still firm in the center. Drain and rinse with lukewarm water.
5. In a non-stick pot, melt butter with oil over medium heat. Once hot, spread a thin layer of rice on the bottom, pressing gently.
6. Add remaining rice in a pyramid shape, making holes with a wooden spoon handle for steam to escape.
7. Drizzle the bloomed saffron over the rice, covering about half. Wrap the lid in a kitchen towel and cover tightly.
8. Cook on medium-high for 5-8 minutes until you hear sizzling, then reduce to low and cook for 45-50 minutes.
9. The tahdig (crispy bottom) should be golden. Place a plate over the pot and flip to serve with the crispy layer on top.