Saffron Tahdig

Step 1

Place the saffron threads in a small bowl and pour in 0.5 cup of boiling water; let them soak for 5 minutes until the water turns golden yellow.

Step 2

Rinse the rice in a fine-mesh strainer under cold water, stirring with your fingers for 30 seconds until the water runs almost clear — this removes excess starch.

Step 3

Bring 3 cups of water and 1 teaspoon salt to a boil in a medium pot over high heat, about 5 minutes.

Step 4

Pour the rinsed rice into the boiling water and stir once; let it boil uncovered for 6 minutes until the rice is partially cooked (it should still be firm when you bite it).

Step 5

Place a colander in your sink and pour the rice through to drain it completely, shaking gently two or three times to remove excess water.

Step 6

In a small bowl, mix 2 tablespoons yogurt with 2 tablespoons of the saffron water to make a loose paste; set it aside.

Step 7

Heat 3 tablespoons olive oil in a 10-inch nonstick or cast iron skillet over medium heat for 1 minute until it shimmers when you tilt the pan.

Step 8

Spread the drained rice evenly across the bottom of the hot skillet, pressing gently so it forms a compact, even layer.

Step 9

Pour the saffron-yogurt mixture over the rice in a thin, even drizzle, then stir gently with a fork to distribute the saffron and yogurt throughout the top layer of rice.

Step 10

Reduce heat to low, cover the skillet with a tight-fitting lid, and cook for 12 minutes; you should hear a gentle, occasional crackling sound underneath.

Step 11

After 12 minutes, uncover and check: the top rice should be fluffy and look light yellow-gold from the saffron, and you should smell a faint toasted aroma from the bottom.

Step 12

Using a large spoon, scoop the fluffy yellow rice onto a serving plate, leaving the crispy golden-brown layer (tahdig) attached to the skillet.

Step 13

Run a thin spatula around the edge of the tahdig, then place the serving plate upside-down on top of the skillet and flip quickly in one confident motion; the crispy crust should fall onto the plate, golden side up.