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1
Wash the rice thoroughly.
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2
Transfer it to a large bowl and add 3 tablespoons salt and enough water to cover by 2 inches.
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3
Let soak for 2 to 3 hours.
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4
Drain well.
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5
In a large heavy saucepan, bring 4 quarts of water to a vigorous boil.
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6
Add 1 tablespoon salt and gradually sprinkle in the rice.
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7
Stir gently and bring back to a boil.
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8
Boil the grains just until tender outside but still slightly resistant at the core, about 4 minutes.
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9
Drain the rice in a sieve and rinse under tepid water to cool.
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10
Return the saucepan to high heat and add the oil.
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11
In a bowl, whisk the yogurt and egg together, then stir in 2/3 cup of the rice.
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12
Carefully spread the mixture evenly over the bottom of the pan in the sizzling oil.
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13
Gradually sprinkle the rest of the rice into the pan in a mound.
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14
Poke 4 deep holes in the rice.
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15
Cover the saucepan with a lid wrapped in a tea towel and cook over moderately high heat until steam builds up, about 1 minute.
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16
Reduce the heat to moderately low and cook for 30 minutes; the rice is done when the grains are tender and fluffy.
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17
Set the saucepan in 1 inch of cold water for 1 minute.
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18
Scoop 1/2 cup of the cooked rice into a bowl and toss with the dissolved saffron.
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19
Mound the rest of the rice on a platter.
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20
Top with the saffron rice.
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21
Scrape the crust from the bottom of the pan, arrange it on the rice and serve.
