French-Style Molded Rice with Saffron and Curry (Polo-ye Ghaleebi Francavi)

Rinse the rice several times under cold water until the water runs clear. Drain well and set aside.

In a medium pot, heat the butter and vegetable oil over medium heat. Add the chopped onion and bell peppers and sauté for 5–7 minutes until soft, glossy, and lightly fragrant.

Add the turmeric and curry powder, stirring for about 30 seconds to bloom the spices without burning them.

Stir in the rinsed rice and gently mix for 1–2 minutes, coating each grain with the seasoned fat.

Pour in the water, add the salt, and drizzle in the saffron solution. Stir once to combine and bring to a gentle boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the rice is fully tender and all the liquid has been absorbed.

Remove from heat and let the rice rest, covered, for 5 minutes. Gently fluff with a fork, then press the rice into a lightly greased mold or bowl. Invert onto a serving platter for a classic molded presentation.