·  Rinse and Soak the Rice:

Start by rinsing 2 cups of basmati rice under cold water until the water runs clear. This removes excess starch.

Then, soak the rice in cold water for 30 minutes to 1 hour. This helps the rice cook evenly and results in fluffy grains.

·  Prepare the Saffron:

While the rice is soaking, prepare the saffron. Take a pinch of saffron threads and crush them into a fine powder using a mortar and pestle.

Dissolve the saffron powder in 2-3 tablespoons of warm water or milk. Set aside to let the saffron infuse.

·  Parboil the Rice:

In a large pot, bring 4-6 cups of water to a boil. Add a generous amount of salt to the water.

Drain the soaked rice and carefully add it to the boiling water.

Boil the rice for 5-7 minutes until it is parboiled (partially cooked). The rice grains should be firm on the outside but still have a slight bite in the center.

Drain the rice in a colander and rinse it briefly with cold water to stop the cooking process. Set aside.

·  Prepare the Crispy Layer (Tahdig):

In the same pot or a non-stick skillet, heat a generous amount of oil or melt butter over medium heat.

If using potatoes or bread, arrange them in a layer at the bottom of the pot. This will form the crispy base (tahdig). Make sure to cover the entire bottom evenly.

Optionally, you can sprinkle some saffron-infused water over the layer.

·  Layer the Rice:

Gently spoon the parboiled rice over the crispy layer in the pot, forming a mound.

Create a slight well in the center of the rice mound with the back of a spoon. This helps steam circulate evenly.

·  Steam the Rice:

Cover the pot with a clean kitchen towel or a tight-fitting lid. This helps absorb excess moisture and allows the rice to steam properly.

Reduce the heat to low and cook the rice for 30-45 minutes. The rice should be fluffy and fully cooked, and the bottom layer (tahdig) should be crispy and golden brown.

·  Serve:

To serve, carefully invert the pot onto a serving platter to release the tahdig. The crispy layer should now be on top, showcasing its golden crust.

Serve the Persian Crispy Rice hot, garnished with additional saffron threads if desired.