Bloom The Saffron

Cup of Yum
1. Grind the saffron using a pestle and mortar. Sprinkle the saffron over 2-3 cubes of ice and let it melt at room temperature. This will be your bloomed saffron.

Prepare the Rice

1. Rinse the basmati rice a few times until the water runs clear, this is to remove the excess starch.
2. Fill a large pot with water and bring it to a boil. Add the rice to the boiling water and cook for 7 minutes.
3. Check one of the rice grains to make sure it's parboiled. You should be able to break it with your fingers. The grain should be tender on the outside but still firm in the middle.
4. Drain the rice and rinse it under cold water to stop the cooking process and remove excess starch. Set aside.

Prepare the Pot and Potato Layer

1. Pour 2 table spoons of the oil into the bottom of the pot, spreading it evenly. Add bloomed saffron and sesame seeds to the oil, distributing them evenly.
2. Arrange the thinly sliced potato (¼ inch slices) in a single layer at the bottom of the pot, covering the entire surface and make sure not to overlap.
3. Carefully place the parboiled rice on top of the potato slices and gently pack it down using the back of a spoon.
4. Pour ⅛ cup (or 2 tablespoons) of water around the edges of the pot to create steam. Use the handle of a wooden spoon to poke several holes in the rice, allowing steam to escape. Place a paper towel over the pot and cover with the lid.

Cooking the Tahdig

1. Cook over medium-high heat for 20 minutes to allow the rice to steam. After 20 minutes, remove the lid, add in the melted butter and remaining oil.
2. Place the paper towel on the pot, cover with the lid, reduce the heat to medium and cook for an additional 30 minutes. This allows the tahdig to develop a crispy crust.

Resting and Serving

1. Once the cooking time is complete, turn off the heat and let the pot sit, covered, for 5-10 minutes. Carefully run a spatula or knife around the edges of the pot to loosen the tahdig.
2. Place a large serving platter over the pot and carefully flip the pot to release the tahdig onto the platter. The crispy potato tahdig should now be on top, with the fluffy rice underneath.
3. Serve the potato tahdig hot alongside your favorite Persian stews or grilled meats.