Tahdig (Persian Crispy Rice)

Steps

1. 1
   Rinse the rice in several changes of cold water until it runs clear, then leave it to soak for 1 hour and drain.
2. 2
   Crush the saffron with a pinch of the salt and steep it in the hot water for 10 minutes.
3. 3
   Bring the 3 l of water to a rolling boil with the rest of the salt, add the rice and boil for 5–6 minutes, until the grains are soft outside but still have a firm core. Drain well.
4. 4
   Mix 4 heaped tablespoons of the rice with the yoghurt, egg yolk and half the saffron water.
5. 5
   Heat the oil and half the butter in a 24 cm non-stick pot over medium heat, spread the yoghurt rice over the base in an even layer and press it down.
6. 6
   Pile the remaining rice on top in a loose mound, poke 5 holes to the bottom with the handle of a spoon, then drizzle with the rest of the saffron water and dot with the remaining butter.
7. 7
   Wrap the lid in a tea towel, cover tightly and cook on medium heat for 10 minutes, until you hear a steady sizzle, then turn to the lowest heat and cook for 40–45 minutes more.
8. 8
   Stand the pot on a damp cloth for 2 minutes, put a plate over it and flip it over in one movement, so the rice comes out as a cake with the golden crust on top.