Instructions

1. Rinse basmati rice in several changes of cold water until water runs almost clear. Soak rice in water for 30 minutes, then drain.
2. Bring 6 cups water to boil in large pot. Add rice and 1 tbsp salt. Boil uncovered 6-8 minutes until rice is partially cooked (still has slight bite). Drain well.
3. Bloom saffron threads in 0.25 cup warm water and let sit.
4. Heat 2-3 tbsp oil or butter in heavy-bottomed pot over medium heat until shimmering. Optionally stir 2 tbsp yogurt into the oil.
5. Add layer of partially cooked rice to bottom of pot, pressing gently. Pour saffron water over this bottom layer.
6. Gently pile remaining rice on top, leaving surface slightly loose and pyramidal.
7. Wrap pot lid with clean kitchen towel and place tightly over pot (towel catches steam and helps seal).
8. Cook on medium heat for 2-3 minutes until you hear light sizzling from bottom, then reduce heat to low.
9. Cook covered for 30-40 minutes until rice is fluffy and you can smell the golden, toasted rice crust forming underneath (but before it burns).
10. Turn off heat and let rest covered for 10 minutes.
11. To serve, loosen rice from sides of pot with a spatula. Invert onto large platter so golden tahdig crust is on top. Serve with kebab.