Best Persian Rice with Tahdig

In a large bowl, wash the basmati rice with cool water several times until the water runs clear, removing excess starch.

Drain the washed rice and soak it in 8 cups of cool water with 3 tablespoons of salt for at least 2 hours.

In a large non-stick pot with a tight-fitting lid, bring 8 cups of water to a rapid boil over medium-high heat.

Drain the soaked rice and add it to the boiling water. Cook for about 10 minutes, or until the grains are long and soft on the outside but still firm in the center.

Drain the parboiled rice in a fine-mesh sieve and rinse it a few times with cool water.

Wash the rice pot with water and return it to medium-high heat.

Add 2 tablespoons of vegetable oil, 2 tablespoons of butter, and 1 tablespoon of liquid saffron to the bottom of the pot. Swirl the pot or use a wooden spoon to evenly coat the bottom.

Remove the pot from heat. Carefully transfer the parboiled rice back into the pot, shaping it into a pyramid, keeping it away from the sides.

Use the handle of a wooden spatula to poke 4-5 holes into the rice to allow steam to escape.

Place the pot back on the stove over medium-high heat, uncovered. Wait for 7-10 minutes, or until steam begins to rise from the rice.

Gently pour 2 tablespoons of oil and 1/4 cup of water (mixed with optional dissolved saffron) over the rice. Cover the pot tightly, lower the heat, and steam for 1 hour.

Cover the pot lid with a kitchen towel or thick paper towels to absorb excess moisture and prevent it from dripping back into the rice. A specialized fabric lid cover is recommended.

Serve the steamed rice onto a platter. Optionally, mix some of the rice with the dissolved saffron and arrange it attractively on top.

Carefully remove the crispy tahdig layer from the bottom of the pot with a spatula and cut it into small pieces to serve alongside the rice.