Persian steamed rice with crispy tahdig (Chelow ba tahdig)

1. Rinse the basmati rice several times until the water runs clear, then soak in lukewarm water with 1 tbsp salt for 1-2 hours.

2. In a large pot bring the water with 2 tbsp salt to the boil, add the drained rice and boil for 5-7 minutes until the grains are soft outside but still firm in the centre; drain and rinse with lukewarm water.

3. Grind the saffron to a powder and steep in 2 tbsp hot water. Mix 3 tbsp of the rice with the yoghurt and half the saffron water.

4. Pour the oil and 20 g butter into a non-stick pan, spread the yoghurt rice evenly over the bottom, then pile the remaining rice on top in a cone; poke 5-6 holes in it with the handle of a wooden spoon.

5. Heat over high heat for 5 minutes (until it sizzles), then drizzle the remaining butter, melted, and the remaining saffron water over the rice, wrap the lid in a tea towel and steam over the lowest heat for 45-50 minutes.

6. Stand the base of the pan in cold water for 1 minute, then turn the rice out onto a platter so the golden tahdig is on top.

Tip: Chelow is the foundation of Persian cooking, and tahdig (meaning bottom of the pot) is the family's most coveted bite. In a non-stick pan it almost always works; instead of the yoghurt layer you can make tahdig from thin potato slices or lavash.