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1
Wash the rice thoroughly, then place in a large pot with 3 tablespoons of the salt and enough cold water to cover by 2 inches.
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2
Let soak for 2 to 3 hours.
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3
Drain well in a fine sieve.
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4
In the same pot, bring 4 quarts of water to a vigorous boil.
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5
Add the remaining 1 tablespoon salt, then gradually sprinkle in the rice.
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6
Stir gently to prevent sticking, and bring back to a boil.
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7
After the rice has been boiling for 2 minutes, test for doneness.
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8
The rice is ready when the outside is tender but there remains a slight uncooked resistance at the core of the grain.
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9
If the core of the grain is brittle, it's not done enough.
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10
Continue to check the rice until done, usually about 4 minutes, then drain in the sieve and rinse with tepid to cool water (to prevent cooking any more).
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11
Place the pot back over high heat and add the oil or butter and 1 tablespoon water.
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12
In a small bowl, whisk together the yogurt and egg.
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13
Stir in about 1/2 cup rice, then place in the sizzling oil and spread over the bottom of the pot.
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14
Gradually add the remaining rice, sprinkling it in to form a mound.
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15
Use the handle of a wooden spoon to make three or four holes through the mound to the bottom, then cover the pot with a lid wrapped in a tea towel.
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16
(The towel helps seal the lid and absorbs moisture from the rising steam.)
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17
Heat over medium-high heat until steam builds up, 1 to 2 minutes, then lower heat to medium-low and cook for about 30 minutes.
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18
When it is done, the rice will be tender and fluffy with a flavorful crust, the tahdig, on the bottom.
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19
The tahdig comes off more easily if, before removing the lid, you place the pot in an inch of cold water (in the sink) for a minute.
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20
Then remove the lid and, if you're using saffron, gently spoon about 1 cup rice into the saffron water mixture; stir to blend.
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21
Mound the remaining rice on a platter.
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22
Sprinkle on the saffron rice, if you have it.
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23
Place chunks of the crust on top or on a separate plate; it's a big treat.
