Golden Saffron Basmati with Crispy Potato Tahdig

Rinse the basmati rice in cold water until the water runs completely clear, then soak for 30 minutes.

Grind the saffron with a pinch of sugar and steep in 3 tablespoons of hot water.

Bring a large pot of water to a boil, add salt, and cook the rice for 5-7 minutes until al dente.

Drain the rice and rinse briefly with cool water to stop the cooking process.

In a small bowl, mix 1 cup of the parboiled rice with the yogurt and 1 tablespoon of saffron water.

Slice the potato into 1/4 inch rounds.

Heat oil in a non-stick pot, arrange potato slices to cover the bottom, and top with the yogurt-rice mixture.

Layer the remaining plain rice over the bottom layer in a pyramid shape.

Poke a few holes into the rice to allow steam to circulate and wrap the lid in a clean kitchen towel.

Cook on medium heat for 5 minutes, then reduce to low and cook for 40 minutes.

Carefully flip the pot onto a platter to reveal the crispy golden potato layer on top.