White saffron rice

Serves 6-8 Starters and mains

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Method

Preheat oven to 200°C/400°F/Gas 6. Gently rinse the rice 4-5 times in lukewarm water until the water is clear. Soak the rice in a bowl filled with enough lukewarm water to cover. Add 2tbsp salt and let it stand for 2-4 hours. In a large saucepan boil 3 litres water with the remaining salt. Drain the soaked rice and add to the boiling water, keeping the rice fast-boiling at a high heat and making sure the grains are floating freely in the pan. Stir once or twice. Let boil for 5-10 minutes. Strain the rice in a large colander, rinsing it once with lukewarm water.

After the rice has cooled and all the steam has escaped, combine the oil, 1tbsp butter and 2tbsp liquid saffron at the bottom of a large pot. Add the rice carefully – it is very delicate at this stage. Pile up the rice so it is almost in the shape of a cone, making sure to cover the bottom of the pan to create the tah dig. Put the lid on and bake in the preheated oven for 45 minutes. Remove the lid and let the steam out. Melt the remaining butter and add to the liquid saffron. Serve the rice on a platter and pour over the butter-saffron mixture. Remove the crust from the pan and serve separately

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