Directions

• Crush ½ tsp saffron threads to turn it into powder. You can use a spice mortar to achieve these results.
• Add a small pinch of saffron threads into the bowl and do not crush them.
• Pour ¼ cup of water into the bowl with saffron and let it sit for 5 minutes. This allows the flavour of the spice to open up.
• In the meantime, pour 4 cups of water into a medium to large size saucepan; add salt and butter, then cover the pot and bring to a boil.
• Boil for 5-8 minutes, and then scoop some rice from the water to check whether the rice is semi-soft and not too hard or soft. Once that texture is achieved stop boiling and pour the rice into a sieve to drain.
• Pour the rice back into the original saucepan.
• Pour the saffron that you prepared from the bowl and evenly spread it on top of the rice.
• Let the rice cook for 30 minutes on medium heat until it starts to steam (or boil for 1 hour on low heat to achieve Tahdig).
• The rice is now ready to be served (in order to preserve the Tahdig, make sure that you invert the pot onto a flat plate).