Persian Crispy Rice (Tahdig)

Soak the rice in hot water for 1 hour; rinse well to remove excess starch.

In a pot, bring 6 cups of water to a boil; add 1 tsp salt. Add the rice and boil for about 10 minutes; drain.

Soak 2 pinches of saffron in 1 cup of warm water. For the sauce, melt 3 tbsp butter and add 1/2 cup of the saffron water. Add 1 tbsp butter to the cooking pot.

Transfer the boiled rice to a large bowl. Whisk 1 cup strained yogurt and mix with 1 cup of the rice. Spread this yogurt mixture in a thin layer at the bottom of the pot. Add the rest of the rice on top, cover the lid, and let it steam.

Heat the saffron sauce until it begins to boil; add 1/2 cup of saffron water.

Once the rice starts to steam, poke small holes with a wooden spoon and pour the sauce over. Sprinkle the remaining 1 tsp salt and cook on low heat until the bottom turns crispy and golden (about 1 hour).

Garnish and serve.