Chelow with Tahdig

Method

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1. 1Rinse the rice 5-6 times until the water runs clear. Cover with lukewarm water by about 5 cm, add 1 tbsp salt and soak for 1-2 hours.
2. 2Grind the saffron with the sugar cube in a mortar, add the hot water and let it steep for at least 10 minutes into a deep orange liquid.
3. 3Bring 3 liters of water to a boil in a large pot with the remaining salt. Add the drained rice and boil for 6-8 minutes, until the grains are soft outside but still firm in the center. Drain and rinse with lukewarm water.
4. 4Mix 1 cup of the rice with the yogurt and 1 tbsp saffron water. Heat the oil and half the butter in a heavy nonstick pot and press this saffron rice evenly over the bottom.
5. 5Spoon the rest of the rice on top without pressing, heaping it into a mound. Poke 5-6 holes down to the bottom with the handle of a spoon so steam can circulate.
6. 6Melt the remaining butter, mix with the 3 tbsp water and half the remaining saffron water and drizzle over the rice. Wrap the lid in a clean kitchen towel and close the pot tightly.
7. 7Cook over medium-high heat for 8-10 minutes until you hear sizzling and see steam at the edges. Then turn the heat to the lowest setting and steam, undisturbed, for 45-50 minutes.
8. 8Set the bottom of the pot in cold water for 1-2 minutes to help release the crust. Spoon the fluffy rice onto a platter and color some with the last of the saffron water; invert the pot to unmold the tahdig, or lift it out in pieces, and serve alongside.