Polo ba Zaferoon

Ingredients

• 2 cups white basmati rice, (soaked for 1 hour and rinsed)
• 8 1/4 cups water, (divided)
• 2 tablespoons salt, (for parboiling the rice and will be rinsed out.)
• 5 tablespoons neutral oil (divided)
• 1/4 teaspoon saffron threads, (ground and mixed with 2 tablespoons hot water)

Instructions

1. 1

   Wash the rice thoroughly and set aside to soak for at least one hour or up to 6 hours.

2. 2

   In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.

3. 3

   Drain the rice in a colander and set aside while you prepare the pan.

4. 4

   Add 3 tablespoons of oil to a non-stick pot.

5. 5

   In a small bowl, mix 1 cup of the lightly cooked rice with the saffron-water mixture, gently mix, and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.

6. 6

   Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork. Drizzle the remaining 2 tablespoons of oil over the top of the rice.

7. 7

   Pour the additional 1/4 cup water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot.

8. 8

   Allow the rice to steam over medium-low heat for 45 minutes.

9. 9

   Cautiously and swiftly invert the rice out of the pot onto a large serving platter and serve immediately.