Ingredients:

  • 3 cups (600g) high-quality long-grain Basmati rice
  • 8 cups (2 liters) water for boiling
  • 3 tbsp sea salt
  • 0.5 tsp saffron threads, finely ground with a pinch of sugar
  • 1 ice cube for blooming saffron
  • 2 tbsp neutral oil (Grapeseed or Avocado oil)
  • 1 tbsp ghee or unsalted butter
  • 2 tbsp plain Greek yogurt

Instructions:

  1. Rinse the basmati rice in cold water repeatedly until the water runs clear to remove excess surface starch.
  2. Soak the rinsed rice in water with 3 tablespoons of sea salt for at least 30 minutes to strengthen the grains.
  3. Bloom the ground saffron by placing it over one ice cube in a small bowl, allowing it to melt at room temperature for maximum color extraction.
  4. Bring 8 cups of water to a boil. Drain the soaking rice and add it to the boiling water. Parboil for 5-7 minutes until the grains are soft on the outside but still firm (al dente) in the middle.
  5. Drain the rice in a fine-mesh colander and rinse with a splash of cold water to stop the cooking process.
  6. In a bowl, mix 1 cup of the parboiled rice with the bloomed saffron and 2 tablespoons of Greek yogurt.
  7. Heat the oil and ghee in a large non-stick pot. Spread the saffron-rice mixture (or optional potato slices) evenly across the bottom to form the crust layer.
  8. Mound the remaining white rice on top in a pyramid shape. Poke a few holes in the rice mound with the handle of a wooden spoon to allow steam to escape.
  9. Wrap the pot lid in a clean kitchen towel (Damkoni) and seal the pot tightly. Cook on medium-low heat for 50 minutes until a golden crust forms.