Persian Saffron Rice

Ingredients

• 2 cups basmati rice, soaked 1 hour
• Pinch of saffron in 3 tbsp warm water
• 3 tbsp butter
• 2 tbsp oil
• Salt
• Optional: yoghurt and a slice of bread for tahdig

Instructions

1. Boil the rice in plenty of salted water for 6 minutes; drain.
2. Heat the oil and butter in a non-stick pot; add a thin layer of rice mixed with a little yoghurt (for tahdig).
3. Pile the rest of the rice on top in a mound, poke holes for steam, and drizzle with saffron water.
4. Cover with a tea towel under the lid; steam on very low for 40 minutes.
5. Invert onto a plate to reveal the golden crust.

Serving suggestions

• Serve with stews.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions