# Ingredient List:
→ Rice
01 - 2 cups basmati rice
02 - 1 tablespoon salt (for soaking)
03 - Water for rinsing and boiling
→ Saffron Mixture
04 - 1/4 teaspoon saffron threads
05 - 2 tablespoons hot water
→ Tahdig Layer
06 - 4 tablespoons plain Greek yogurt
07 - 2 tablespoons vegetable oil, plus additional for pan
08 - 2 tablespoons unsalted butter, melted
→ Aromatics
09 - 1/2 teaspoon ground turmeric (optional)
10 - 1/2 teaspoon ground black pepper
# How-To Steps:
01 - Rinse basmati rice under cold water until clear. Soak in salted water for at least 30 minutes; then drain thoroughly.
02 - Boil water in a large pot. Add drained rice and cook for 5 to 6 minutes until slightly tender but firm. Drain and set aside.
03 - Grind saffron threads and steep in 2 tablespoons of hot water for 10 minutes to release color and aroma.
04 - Combine Greek yogurt, 1 tablespoon saffron water, turmeric (if using), and 1 cup parboiled rice in a bowl. Mix thoroughly.
05 - Warm 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat in a heavy-bottomed 10-inch pot with a tight-fitting lid.
06 - Evenly spread the yogurt-rice mixture to cover the bottom of the pot, creating the tahdig crust base.
07 - Gently add the remaining rice over the tahdig layer, mounding slightly in the center. Drizzle with remaining saffron water and pierce rice with a wooden spoon handle to release steam.
08 - Cover pot with lid wrapped in a kitchen towel to absorb moisture. Cook over medium heat for 10 minutes, then reduce to low and continue cooking for 35 to 40 minutes to form crispy crust.
09 - Remove from heat and allow to rest 5 minutes. Invert pot carefully onto a serving dish to reveal the golden tahdig. Serve immediately.
