Chelow with tahdig

Method

1. 1Rinse the rice in several changes of cold water, rubbing gently with your fingers, until the water runs almost clear. Cover with fresh water, stir in 1 tbsp of the salt and leave to soak for 1–2 hours.
2. 2Bring about 3 litres of water to a rolling boil in a large pan with the remaining salt; it should taste noticeably salty.
3. 3Drain the rice and tip it into the boiling water. Boil, stirring once or twice, for 5–8 minutes, until the grains are soft on the outside but still have a firm, white core when bitten.
4. 4Drain the rice in a fine colander and rinse briefly with lukewarm water to stop the cooking and wash off excess salt.
5. 5Set a heavy, non-stick pan of about 24 cm over medium heat with the oil and 2 tbsp water. Mix about 6 tbsp of the rice with the yoghurt and 1 tbsp of the saffron water and spread it evenly over the base of the pan.
6. 6Spoon the rest of the rice over it, building a loose mound away from the sides. Poke 5 or 6 holes down to the base with the handle of a wooden spoon to let steam escape.
7. 7Wrap the lid in a clean tea towel, tying the corners up over the handle so they cannot reach the flame, and cover the pan. Cook on medium heat for 8–10 minutes until you can see steam, then lower the heat to its minimum and steam for 45–60 minutes.
8. 8Drizzle the melted butter over the rice. Mix a few spoonfuls of rice with the remaining saffron water to scatter over the top as a golden garnish.
9. 9Spoon the white rice on to a platter, then loosen the tahdig with a spatula and serve it in pieces alongside, or invert the whole pan on to a plate if you are feeling confident.