# What You Need:
→ 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 Make:
01 - Rinse basmati rice under cold running water until clear. Soak in a large bowl with 1 tablespoon salt and enough water to cover for at least 30 minutes. Drain thoroughly.
02 - Bring a large pot of water to a rolling boil. Add soaked rice and cook for 5 to 6 minutes until tender but slightly firm. Drain and set aside.
03 - Grind saffron threads finely and steep them in 2 tablespoons of hot water for 10 minutes to release color and aroma.
04 - In a medium bowl, combine plain Greek yogurt, 1 tablespoon of saffron-infused water, turmeric if using, and 1 cup of parboiled rice. Mix thoroughly to create the tahdig crust.
05 - In a 10-inch heavy-bottomed nonstick pot with a tight-fitting lid, warm 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat.
06 - Spread the yogurt-rice mixture evenly on the heated pot's bottom, forming a uniform layer for the crispy crust.
07 - Gently spoon the remaining parboiled rice atop the tahdig layer, mounding toward the center. Drizzle the remaining saffron water over the rice. Poke several holes into the rice with a wooden spoon handle to allow steam to escape.
08 - Cover the pot tightly, wrapping the lid in a clean kitchen towel to absorb condensation. Cook over medium heat for 10 minutes, then reduce to low heat and continue cooking for 35 to 40 minutes until the crust forms.
09 - Remove from heat and let rest, covered, for 5 minutes. Carefully invert the pot onto a large serving platter to reveal the golden, crispy tahdig crust on top. Serve immediately.
