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1
Put the rice in a large bowl and fill with water.
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2
Stir, and drain.
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3
Repeat 2 more times.
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4
Place the rice in a 4-quart pot and add enough water to cover the rice by 1 inch.
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5
Stir in the salt.
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6
Place over high heat.
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7
Bring to a boil, reduce heat to medium and cook, uncovered, for 10 minutes.
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8
In a strainer, rinse rice completely under cold running water.
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9
Meanwhile, melt 1 tablespoon of the butter with the saffron and 3 tablespoons of water, in a small pan.
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10
Remove 1 cup of the rice to a bowl and stir in the yogurt and 1/4 teaspoon of the saffron butter mixture.
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11
Put the remaining butter and oil in a 3- or 4-quart pot over medium low heat.
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12
When the butter is melted, add the yogurt rice and spread evenly on the bottom of the pot.
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13
Spoon in the rest of the rice.
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14
With a rubber spatula, carefully push the rice away from the sides of the pot, scraping it up into a mound.
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15
In the center of the mound, pierce 3 vent holes about an inch apart, with a knife.
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16
Pour the remaining saffron-butter mixture over the rice and cover with a clean, dry dishcloth and the pot cover.
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17
Cook on medium low for 40 minutes.
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18
Dip the bottom of the pot in a tub of cold water.
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19
Spoon the rice into a serving bowl, leaving the crusty portions in the pot.
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20
Then with a metal spatula, scrape the crust out and place on top of the rice.
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21
And serve sprinkled with sumac.
