Classic Persian Steamed Rice (Chelow) with Saffron Tahdig

Rinse the basmati rice under cold water several times until the water runs mostly clear. Soak the rice in well-salted water for 1–2 hours, then drain thoroughly.

Bring a large pot of water to a rolling boil and salt it generously—it should taste pleasantly briny. Add the soaked rice and stir gently once or twice to prevent sticking.

Boil until the grains are tender on the outside but still slightly firm at the center. When pressed between your fingers, the core should yield without feeling chalky. Skim off any foam that rises to the surface.

For added sheen and separation, stir 2–3 tablespoons of the oil into the boiling rice. Drain the rice in a colander and briefly rinse with lukewarm water to wash away excess starch and salt.

In a clean, heavy-bottomed pot, add 2–3 tablespoons of oil and 1/2 cup water. Heat until shimmering. In a bowl, mix the yogurt with the egg yolks and a small pinch of the bloomed saffron, then spread this mixture evenly over the bottom of the pot to form the tahdig base.

Gently mound the drained rice into the pot, shaping it into a dome so steam can circulate. Use the handle of a spoon to poke a few holes down to the bottom.

Wrap the pot lid with a clean kitchen towel, place it tightly on the pot, and reduce the heat to low to trap steam.

Warm the remaining oil with 1/2 cup water and drizzle it evenly over the rice. Sprinkle the remaining saffron over the top.

Steam on very low heat for about 1 hour for tender rice with a light crust, or up to 1½ hours for a thicker, deeply golden tahdig. Alternatively, place the covered pot in a 350°F (175°C) oven, then reduce to 300°F (150°C) after 30 minutes and continue steaming.

For easy release, remove the pot from heat about 30 minutes before serving without opening the lid. To serve, invert onto a platter to reveal the tahdig, or gently lift out the rice and crust separately.