Persian Saffron Rice

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Recipe

Ingredients

1.5 cups	basmati rice
3 cups	water
1/4 teaspoon	saffron threads
2 tablespoons	hot water
2 tablespoons	unsalted butter
1 tablespoon	vegetable oil
—	salt to taste

Instructions

1. 1 Wash the basmati rice under cold water until the water runs clear.
2. 2 Soak the rice in cold water for 30 minutes, then drain.
3. 3 In a small bowl, crush the saffron threads and add 2 tablespoons of hot water. Let it steep while preparing the rice.
4. 4 Bring 3 cups of water to a boil in a large pot. Add a pinch of salt.
5. 5 Add the drained rice to the boiling water and cook for about 5-7 minutes until the rice is slightly tender but not fully cooked.
6. 6 Drain the rice in a colander and rinse with cold water to stop the cooking process.
7. 7 In the same pot, melt the butter with the vegetable oil over medium heat.
8. 8 Add half of the saffron water to the melted butter and oil.
9. 9 Layer the drained rice back into the pot, shaping it into a pyramid.
10. 10 Pour the remaining saffron water over the top of the rice.
11. 11 Cover the lid of the pot with a clean kitchen towel and place it tightly on the pot to catch the steam.
12. 12 Cook the rice on low heat for about 30 minutes, allowing it to steam and develop a crispy layer at the bottom, known as 'tahdig'.
13. 13 Once cooked, gently fluff the rice with a fork and serve.