Place the basmati rice in a large bowl. Rinse under cold water several times, gently swirling with your fingers until the water runs clear. This step removes excess starch and ensures the rice cooks light and fluffy.

Cover the rinsed rice with cold water, add 1 tablespoon of salt, and let it soak for at least 30 minutes. Soaking helps elongate the grains and improves texture. Drain before cooking.

Bring a large pot of water to a rolling boil with 2 tablespoons of salt. Add the drained rice and boil for 5 to 6 minutes, stirring gently once or twice to prevent sticking. The rice should be slightly firm in the centre. Drain immediately in a fine colander and rinse briefly with warm water to remove excess salt and stop cooking.

In the same pot, melt 1 tablespoon of butter with the vegetable oil over medium heat. Mix the yoghurt with a spoonful of parboiled rice and spread it evenly on the bottom of the pot. This forms the golden crust known as tahdig.

Gently spoon the parboiled rice over the yoghurt mixture, forming a pyramid shape in the pot. Do not press down, as air circulation helps the steaming process.

Using the handle of a wooden spoon, poke several holes through the rice to allow steam to escape evenly. This traditional technique prevents clumping and ensures uniform cooking.

Dot the top of the rice with the remaining butter. Wrap the lid of the pot with a clean tea towel and secure it tightly to catch excess moisture. Place the lid on the pot, reduce heat to low, and steam for 30–40 minutes.

While the rice steams, grind the saffron threads with a pinch of sugar and dissolve in 2 tablespoons of hot water. This aromatic infusion can be drizzled over the rice before serving.

Once the rice is fully cooked and fluffy, gently spoon out the top rice and set aside. Loosen the bottom crust carefully using a spatula. Turn the tahdig out onto a plate in one golden piece if possible or serve broken into crispy shards.

Fluff the rice lightly with a fork. Arrange it on a platter, placing the tahdig on top or alongside. Drizzle with saffron infused water for colour and fragrance. Serve immediately with Persian stews or grilled meats.