No less than 1 hour before you want to serve this dish, fill a large non-stick saucepan (minimum capacity 2.5 litres) with approximately 1.5 litres of water and 1 tbsp of salt. Bring the water to a boil.
Drain the rice and then add to the saucepan. Gently stir the rice to make sure it does not stick to the pan. Every minute give the rice a gentle stir and take a grain of rice and check the texture – either between your fingers or using your teeth. What you want is the rice to be soft on the outer layer but still firm in the centre. It can take any time from 3 to 7 minutes with the quantity of rice in this recipe.
Once the parboiled rice reaches the correct texture, turn your heat off and drain the rice in a colander or sieve. Sprinkle a little cold water on the rice to halt the cooking process. Taste the rice – if it is very salty then rinse the rice further with a little water.
Place the empty saucepan on the stove. Add 2 tbsp of oil to the pan. Add your bloomed saffron (1/8 tsp bloomed saffron in 2 tbsp of water) to the saucepan and mix with the oil to distribute evenly (this will give a lovely golden colour to your tahdig).
To make your tahdig spoon about a 1-inch layer of rice into the saucepan and gently stir to mix with the saffron oil to ensure colour is distributed evenly. Be careful not to break the grains. Then pat the rice down flat with the spoon.
Then layer the rest of the rice, reserving 5 tbsp of rice, into a gentle sloping pyramid shape and poke a few holes in the rice. Take the bloomed saffron (1/4 tsp of saffron bloomed in 2 tsp of rose water and 2 tbsp of water) and add the 5 tbsp of rice to it and mix gently. Then spoon this rice on top of the rice in the saucepan to one side of the pot. Do not mix this into the rest of the rice. This saffron coloured rice will be your garnish, but it is steamed with the rest of the rice to cook to the correct texture but also to add saffron and rose notes to the rest of the rice while cooking.
Pour 2 tbsp of cold water evenly over the rice and drizzle the 2 tbsp of melted ghee or butter over the rice. Place the glass lid on the saucepan and turn the heat to the highest setting. Once the steam starts to rise from the rice lower the heat to the minimum flame or equivalent. Cover the lid with a tea towel (making sure it is not a fire risk) and replace the lid on the saucepan.
Allow to steam for a minimum of 45 mins to get a crunchy layer of tahdig – the longer you steam your rice the thicker the tahdig.