Golden like a sunset, this Persian rice recipe is irresistibly crispy, fluffy, and bursting with Middle Eastern flavors from the saffron, turmeric, and yogurt!
You'll only need basmati rice, vegetable oil. and a few other simple ingredients to make this easy recipe.
Grind the saffron threads to make a fine powder.
Add cold water, stir, and let sit for 10 minutes. Then stir again and let sit for 5 minutes.
In a separate bowl, whisk the yogurt, ground turmeric, saffron mixture, and yolk until well combined.
Boil rice to al dente, then add a quarter of it to the mixture. Use a wooden spoon to fold it in gently.
Add the oil to a medium-sized pot over medium heat. Add the yogurt-rice mixture and cook for 5 minutes.
Add the remaining rice on top and spread it out evenly.
Drizzle the ghee on top. Use the back of a spoon to poke holes in the rice, without touching the bottom of the pot.
Reduce the heat to medium-low and cover the pot. Cook for 30 minutes or until the rice at the bottom is crispy.
Remove from heat, remove lid, and let rest for 5-10 minutes. Then slide a spoon along the edges of the rice to loosen it.
Place a large, extended plate over the pot. Carefully flip the pot and plate over.
Set it on the table and remove the pot. Enjoy!