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1
Using a mortar and pestle, crush saffron and sugar together.
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2
Add 1 tablespoon hot water and set aside.
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3
Place rice in a large bowl and fill with lukewarm water.
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4
Stir rice and pour off cloudy water; repeat four times.
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5
Cover rice with clean, cold water and allow to soak for 15 minutes.
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6
In a 3-quart stainless steel saucepan, combine 5 cups water and the salt.
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7
Drain rice and add to pot.
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8
Place over high heat and bring to a boil, stirring once or twice.
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9
Cook uncovered until rice is not quite tender, about 6 minutes.
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10
Drain rice and place in a bowl.
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11
Rinse out saucepan and return it to low heat.
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12
Add 1 tablespoon butter and 2 tablespoons water.
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13
Swirl mixture to allow it to coat bottom and two inches up side of pan.
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14
Turn off heat.
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15
Add saffron mixture to pan.
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16
Place the half-pita in pot; it should cover most of the bottom.
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17
Pour in rice, using a fork to fluff it, mounding it slightly in center.
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18
Using handle of a wooden spoon, poke seven deep holes in rice.
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19
Pour remaining 2 tablespoons butter over rice.
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20
Wrap a kitchen towel around underside of pan lid, making sure it is secured on top and away from heat.
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21
Place lid on pan and return to medium heat for 10 minutes.
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22
Reduce heat to very low and cook an additional 25 minutes.
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23
Remove pan from heat and place bottom inch in cold water for 5 minutes to loosen crust.
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24
Uncover pan, place a flat plate on top and invert pan.
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25
Ideally, golden crust should come out in one piece.
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26
If it does not, use a spatula to lift crust from bottom of pan; place on rice.
