Steamed Basmati Saffron Rice With Tahdig

Ingredients

2 cups white basmati rice

8 1/4 cups water, divided

2 tablespoons fine sea salt, for parboiling

4 tablespoons butter or ghee, divided

1/8 teaspoon ground saffron dissolved in 2 tablespoons hot water

Directions

- Wash the rice thoroughly and set aside to soak for one hour.

- In a large covered pot, bring 8 cups water and the salt to a boil. Add the rinsed/soaked rice and boil on high heat, uncovered, for about 7-8 minutes, or until the rice has slightly softened.

- Drain the rice in a colander and set aside while you prepare the pan.

- Melt 2 tablespoons ghee (or butter) in a pot over low heat. In a small bowl, gently mix 1 cup of the lightly cooked rice with 1 tablespoon of saffron-water mixture, then spread this evenly on the bottom of the pot. This will be the crispy rice referred to as Tahdig.

- Pour the remainder of the rinsed/soaked rice into the pot and lightly fluff with a fork. Cut up the remaining 2 tablespoons ghee (or butter) into pieces and evenly spread over the top of the rice. Pour the additional 1/4 cup water evenly over the top of the rice, then wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam. Allow the rice to steam over a medium-low to medium heat for 45 minutes.

- Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to sit for 5 minutes before serving.