Tahdig: the crisp golden crust of Persian rice

Ingredients

• 2 cups (400 g) basmati rice
• 2 tablespoons salt for the boiling water, plus a little for the rice
• 3 tablespoons neutral oil or ghee, plus a knob of butter if you like
• 2 tablespoons plain yoghurt (optional, for a richer crust)
• A large pinch of saffron threads, ground and steeped in 3 tablespoons hot water

Method

1. Rinse the rice in several changes of cold water until the water runs almost clear. Soak it in salted water for 30 minutes if you have time, then drain.
2. Bring a large pot of water with the salt to the boil. Add the rice and boil for 6 to 8 minutes, until the grains are soft outside and still firm in the middle. Drain and rinse briefly with lukewarm water.
3. Heat the oil in a non-stick pot over medium heat with 2 tablespoons of water. Mix about a cup of the rice with the yoghurt and a spoonful of the saffron water, and spread it over the bottom of the pot.
4. Pile the rest of the rice on top in a cone, and poke a few holes down to the bottom with the handle of a spoon. Drizzle the remaining saffron water over the top.
5. Wrap the lid in a clean tea towel and cover the pot. Cook over medium heat for 10 minutes, until you see steam, then lower the heat and cook for 40 minutes without lifting the lid.
6. Take the pot off the heat and stand it in a sink with 2 cm of cold water for a minute. This loosens the crust.
7. Spoon the white rice onto a plate. Turn the pot over onto a board and lift it off. Break the golden crust into pieces and serve them with the rice.