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1
Pick over the rice.
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Basmati rice like any other old rice contains many small solid particles.
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This grit must be removed by picking over the rice carefully by hand.
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Wash the rice by placing it in a large container and covering it with Agitate gently with your hand, then pour off the water.
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Repeat five times until the rice is completely clean.
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When washed rice is cooked it gives off a delightful perfume that unwashed rice does not have.
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Once will suffice.
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After washing the rice it is then desirable but not essential to soak it in 8 cups of water with 2 tablespoons of salt for 2 to 24 hours.
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Soaking and cooking rice in a lot of salt firms it up to support the long cooking time and prevents the rice from breaking up.
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The grains swell individually without sticking together.
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The result is a light and fluffy rice known as the Pearls of Persian Cuisine.
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Bring 8 cups of water with 2 tablespoons salt to a boil in a large non-stick pot.
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Pour the washed and drained rice into the pot.
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Boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that may have stuck to the bottom.
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Bite a few grains.
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If the rice feels soft, it is ready.
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Drain rice in a large, fine-mesh colander and rinse in 2 or 3 cups of cold water.
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In a bowl, mix 3 spatulas of rice, 2 tablespoons yogurt, 3/4 cup butter or oil, 1/2 cup water, a few drops of dissolved saffron water, and the cumin seeds.
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In the pot, spread the yogurt-rice mixture over the bottom of the pot and pack down.
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This will help to create a tender golden crust ( ) when rice is cooked.
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Take one spatula full of drained rice at a time and gently place it on top of the yogurt and rice mixture, gradually shaping the rice into a pyramid.
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This shape leaves room for the rice to expand and enlarge.
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Poke one or two holes in the rice pyramid with the handle of a wooden spatula.
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Cover and cook rice for 10 to 15 minutes over medium-high heat in order to form a golden crust.
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Dissolve the remaining butter in 1 cup hot water and pour over the rice pyramid.
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Place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping.
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Cook for 50 minutes longer over medium-low heat.
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Remove the pot from heat.
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Allow to cool on a damp surface for 5 minutes without uncovering it.
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This helps to free the crust from the bottom of the pot.
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There are two ways to serve the rice.
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The first is to hold the serving platter tightly over the uncovered pot and invert the two together unmolding the entire mount onto the platter.
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The rice will emerge as a golden crusted cake.
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Serve in wedges.
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The second way is to put 2 tablespoons of rice in a dish, mix with remaining saffron water, and set aside for garnish.
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Gently taking one spatula full of rice at a time, place it on a serving platter without disturbing the crust.
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Mound the rice into a cone.
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Sprinkle the saffron rice garnish over the top.
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Detach the layer of crust from the bottom using a wooden spatula.
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40
Place into a small platter and serve on the side or arrange it around the rice.
