Tahchin

Step 1

Rinse the 2 cups basmati rice in cold water until clear, then soak in salted water for 30 minutes. Drain well.

Step 2

In a small bowl, steep the 0.5 tsp saffron threads in 3 tbsp hot water for 10 minutes until the water is deep orange.

Step 3

In a large bowl, whisk the 1 cup yogurt, 2 eggs, 1 tsp salt, and the steeped saffron with its water until smooth. Fold in the drained rice.

Step 4

Melt 2 tbsp of the butter in a nonstick pot over medium heat. Pour in the rice mixture and press it down evenly. Cover with a lid and cook on low heat for 30-35 minutes, until the bottom is golden and crisp (peek with a spatula).

Step 5

Let the tahchin rest for 5 minutes, then place a plate over the pot and invert to release the crust. Cut into wedges.

Step 6

Melt the remaining 1 tbsp butter and stir in 2 tbsp of the saffron water (from the steeped saffron) to make a sauce. Drizzle over the tahchin and sprinkle with the 0.5 cup chopped fresh herbs.