Tadeg (Persian Rice)

Using a fine colander, rinse rice several times until water runs clear. Place rice in a bowl and add enough water to cover; stir in salt. Let rice soak for 45 minutes.

Bring 4 cups water to a boil in a large pot. Drain rice and add to boiling water. Allow to cook, uncovered, over medium-high heat for 8 minutes. The rice should be al dente (soft on the outside with a bit of bite in the center) when done. Drain and rinse the rice under cool water.

Dissolve saffron in 3 tablespoons hot water.

Heat a large sauté pan over medium-high heat. Add oil or ghee, remaining 3 tablespoons plain water, saffron water and turmeric. Gently swirl the pan so the ingredients blend and the pan is coated. Add rice to the pan, making sure the bottom is completely covered. Use a large spoon to carefully mound the rice into a pyramid shape. Use the handle of the spoon to poke a few holes in the rice (being careful not to hit the bottom of the pan or pot), to allow for steam vents. Cook over medium-high heat for 10 minutes, until steam is coming out of the vent holes.

Place a clean kitchen towel on top of the pan and cover with a lid (the towel will capture any moisture from the rice). Fold the towel on top of the lid, so it doesn’t get close to the stove top. Cook over medium-low heat until the rice is tender, 35 to 45 minutes (you might start to hear a crackling or sizzling sound).

To serve: remove the lid and towel from the pan. Place a serving platter on top of the pan and very carefully invert onto the platter, so the rice is served with the crispy, golden bottom on top. Alternatively, you can scoop out the rice and serve the tadig scattered around the edges of the platter.