Back to 6 servings 2 cups basmati rice, long-grain; rinsed until the water runs almost clear 1 tablespoon kosher salt, plus more for the boiling water 0.125 teaspoon saffron threads, a generous pinch, steeped in 2 tablespoons very warm water 2 tablespoons plain yogurt, whole milk or Greek 2 tablespoons neutral oil, such as grapeseed or canola 3 tablespoons unsalted butter, melted or cubed, plus more as needed 0.5 teaspoon ground turmeric, optional, for color
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1 Step 1: Steep the saffron threads in 2 tablespoons very warm (not boiling) water for at least 10 minutes.2 Step 2: Rinse the rice in a bowl with cool water, swirling and draining repeatedly, until the water runs almost clear. Soak the rice in salted water for 1 hour, then drain.3 Step 3: Bring a large pot of water to a boil with about 1/4 cup kosher salt. Add the drained rice and boil for 5 to 8 minutes, until the grains are tender outside with a slight bite inside. Skim off any foam, then drain and rinse briefly with cool water.4 Step 4: Mix 1 cup of the par-cooked rice with the yogurt, 1 tablespoon of the oil and 1 tablespoon of the saffron water.5 Step 5: Heat the remaining oil and 1 tablespoon of the butter in a 10-inch nonstick or well-seasoned cast iron pot over medium heat. Spread the yogurt-rice mixture evenly over the bottom.6 Step 6: Pile the remaining rice on top, mounding it in the center. Stir the turmeric into the remaining saffron water and drizzle it over the rice, then dot with the remaining butter. Poke several holes down through the rice to the bottom with a wooden spoon handle.7 Step 7: Wrap the lid in a clean kitchen towel, cover the pot, and cook over medium heat for about 15 minutes, until the sides begin to sizzle and turn golden.8 Step 8: Reduce the heat to low and cook for another 25 to 30 minutes, until the rice is tender throughout and the bottom is a deep golden crust without burning. Check by sound and smell, rotating the pot as needed.9 Step 9: Remove from the heat and let the pot rest for 5 minutes. Loosen the edges with a spatula, set a large serving platter over the pot, and invert it quickly. Lift the pot away, scrape any stuck crust onto the rice, and serve the golden tahdig on top.getsaucepan.com/r/b7f7f7a0-0b21-5e1a-9fd3-85ac8f39faec
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