ته دیگ

Instructions

1. 1 Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak in cold water with one tablespoon of salt for at least one hour to allow the grains to absorb moisture evenly.
2. 2 Bring a large pot of generously salted water to a rolling boil. Drain the soaked rice, add it to the boiling water, and parboil for exactly six to seven minutes until the grains are tender on the outside but still firm in the centre.
3. 3 Drain the parboiled rice immediately in a fine-mesh sieve and rinse briefly with lukewarm water to stop the cooking process and wash away excess surface starch that would make the rice gummy.
4. 4 In a small bowl, combine one heaped cup of the parboiled rice with the steeped saffron water and the yogurt, mixing gently until every grain is stained a deep golden colour by the saffron.
5. 5 Place a non-stick pot over medium heat and add the oil and butter, swirling until the butter melts. Spread the saffron-yogurt rice mixture evenly across the bottom of the pot to form the tahdig crust layer.
6. 6 Mound the remaining plain rice on top in a pyramid shape, using the handle of a wooden spoon to poke five or six steam holes through the rice down to the bottom layer.
7. 7 Wrap the pot lid tightly in a clean kitchen towel to absorb condensation, place it firmly on the pot, and cook on medium heat for eight minutes, then reduce to the lowest heat for forty minutes.
8. 8 Remove the pot from heat and place it on a cold, damp towel for two minutes to release the crust from the bottom. Invert the pot onto a large platter and tap firmly to release the golden, crispy tahdig in one piece.