Chelo ba Tahdig (Persian Steamed Rice with Crispy Bottom)

Instructions

1. Rinse the rice in a bowl of cold water, swirling and changing the water 4 or 5 times until it runs almost clear. Cover with fresh water, stir in 1 tbsp of the salt and soak for at least 30 minutes, up to 2 hours.
2. Bring the 3 liters of water and the remaining 1 tbsp salt to a rolling boil in a large pot. Drain the rice, add it to the boiling water and boil for 6 to 8 minutes, until a grain breaks easily between your fingers but still has a firm center.
3. Drain in a fine strainer and rinse briefly with lukewarm water to stop the cooking. Mix 2 cups of the rice with the yogurt, 2 tbsp of the saffron water and 1 tbsp of the oil.
4. Heat 3 tbsp of the oil in a 24 cm (9 1/2 in) non-stick pot over medium heat for 1 minute. Spread the yogurt rice evenly over the bottom and press it down lightly.
5. Spoon the plain rice on top in a loose mound, keeping it fluffy and not pressed. With the handle of a wooden spoon, poke 5 or 6 holes down to the bottom so steam can escape.
6. Drizzle the butter and the 3 tbsp water over the rice. Wrap the pot lid in a clean kitchen towel, cover the pot tightly and cook over medium-high heat for 8 to 10 minutes, until steam starts to rise.
7. Reduce to the lowest heat and steam for 45 to 50 minutes without lifting the lid. Then set the base of the pot in 2 cm (1 in) of cold water in the sink for 1 minute to loosen the crust.
8. Scoop the white rice onto a platter and mix a few spoonfuls with the remaining saffron water for color. Loosen the tahdig with a spatula, flip it onto a plate and break it into pieces to serve alongside.

Tips

• For potato tahdig, line the oiled pot with 3 mm (1/8 in) potato slices, or a sheet of flatbread if gluten is not a concern, before adding the rice, then steam exactly as above.
• Use a non-stick pot with a tight lid and never stir the rice once it is layered. The towel under the lid catches condensation so drops do not fall back onto the grains.