Active Time
1 HR 10 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8 to 10
© Con Poulos

How to Make It

Step 1    

In a large bowl, cover the rice with cold water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water, add 2 teaspoons of salt and let soak for 30 minutes, then drain.


Step 2    

Fill a 5-quart nonstick Dutch oven half full with water, bring to a boil and add 2 tablespoons of salt. Add the rice and boil over high heat until it is al dente and just starts to soften; this can take from 3 to 8 minutes, depending on your rice (do not overcook it). Let stand for 
2 minutes, then drain well. 
Wipe out the pot.


Step 3    

In a medium bowl, mix the cilantro, parsley, chives and dill with the garlic. Put the oil in the bottom of the Dutch oven. In 
a small bowl, whisk the yogurt with the egg yolk and 2 tablespoons of the brewed saffron and drizzle over the oil in the pot. Gently scatter one-quarter of the rice into the pot (you want it to stay fluffy) and season with salt. Sprinkle with one-third 
of the herb mixture. Repeat the layering with the remaining 
rice and herb mixture, ending with a layer of rice.


Step 4    

Cover the pot and set it over moderately high heat until 
it starts to steam, about 5 minutes. Uncover the rice and 
drizzle with the remaining 
2 tablespoons of brewed saffron and 1/4 cup of boiling water. Scatter the butter slices on top. Cover the pot with parchment paper, then cover tightly with the lid. Cook on a heat diffuser (if you have one) over moderately low heat until the rice is tender and very fragrant, about 45 minutes.

Step 5    

Discard the parchment. Carefully invert the rice onto 
a large platter. Using a spoon 
or spatula, crack the crust (tahdig) and spread the pieces apart. Drizzle the rice with a little brewed saffron and serve warm.


Chef's Notes

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