Chelow with Tahdig

Rice

• 3 cups long-grain basmati or Persian rice (about 600 g)
• 5 tbsp salt, divided (most of it is drained away)
• 3 L water for parboiling
• ½ tsp ground saffron, bloomed in 4 tbsp hot water
• 3 tbsp butter or ghee

Tahdig

• 4 tbsp neutral oil
• 2 tbsp plain yogurt

Instructions

1. Rinse the rice in cool water 4 or 5 times, rubbing gently, until the water runs almost clear. Cover with fresh water, stir in 2 tablespoons of salt and soak for 2 to 6 hours.
2. Bring the 3 litres of water and the remaining salt to a rolling boil in a large non-stick pot. Drain the rice and add it. Boil for 5 to 8 minutes, stirring gently once or twice, until the grains are soft outside but still have a firm core when bitten.
3. Drain the rice in a colander and rinse it briefly with lukewarm water to wash off the excess salt and starch.
4. Rinse and dry the pot. Add the oil and 2 tablespoons of water. In a bowl, mix 2 large spoonfuls of rice with the yogurt and a tablespoon of the saffron water, and spread it evenly over the bottom of the pot, pressing it down.
5. Spoon the rest of the rice on top in a loose cone without pressing. Poke 4 or 5 holes to the bottom with the handle of a wooden spoon so steam can escape.
6. Cook uncovered on medium-high heat for 8 to 10 minutes, until you hear a steady sizzle and see steam rising. Dot the butter over the rice.
7. Wrap the lid in a clean kitchen towel (keep the corners well away from the flame), cover tightly and cook on the lowest heat for 45 to 50 minutes.
8. Mix a few spoonfuls of cooked rice with the remaining saffron water. Spoon the plain rice onto a platter, scatter the saffron rice over it, then turn out or lift the tahdig in pieces and serve it alongside.