Persian saffron rice with rose buds and cardamom

Ingredients

• 300 g basmatirijst
• 0,1 draadje saffraan
• 50 ml heet water (85 - 90°)
• 4 rozenknoppen bio
• 1/2 tl kardemomzaadjes
• 40 g ongezouten boter of ghee
• 1 tl zeezout
• 600 ml water

Cook Time

1. 1
   Wash and soak rice: Rinse 300 g organic basmati rice under cold running water until the water is clear. Then soak the rice for 30 minutes in cold water with a pinch of salt. Drain. This removes excess starch and gives looser, airier grains.
2. 2
   Make saffron infusion: Place 0.1 organic saffron threads (Crocus sativus) in a small bowl and pour 50 ml hot water (85-90 °C) for the saffron infusion over it. Stir briefly and let steep for 15 minutes. The liquid turns deep golden: this is the saffron infusion you add at the end. Cover to slow cooling.
3. 3
   Precook rice: Bring 600 ml cooking water to a boil with 1 tsp salt. Add the rinsed rice and cook over high heat, uncovered, for 7 to 8 minutes until the grains are cooked on the outside but still have a slight core. Drain and rinse briefly with cold water to stop cooking.
4. 4
   Steam rice with butter: Melt 40 g unsalted butter or ghee in a wide pan with thick bottom over medium-high heat. Add 0.5 tsp cardamom seeds (ground) and let fry for 30 seconds. Loosely scoop the rice into it, without pressing: stack it in a light dome shape so steam can circulate. Place 4 dried organic rose buds (Rosa damascena) between the rice grains. Cover with a lid wrapped in a clean kitchen towel to catch steam moisture.
5. 5
   Cook on low heat: Set the heat to the lowest setting and let the rice steam for 25 minutes. The bottom forms a crispy crust, the tadik: that is the most precious part of the dish. Don't check too often and don't lift the lid.
6. 6
   Finish with saffron: Scoop 3 to 4 tbsp rice into a bowl and mix with the saffron infusion into a bright yellow mass. Scoop the rest of the rice onto a plate and distribute the saffron rice on top as garnish. Scrape the crispy tadik from the bottom and place separately.
7. 7
   Serving: delicious as a side dish with braised lamb shoulder, chicken with walnuts and pomegranate (fesenjan), or grilled fish.
8. 8
   Tadik variation: place thin potato slices or a layer of lavash bread on the butter before adding the rice for an extra crispy crust.
9. 9
   Storing saffron: store the threads dark, dry and sealed. Light and moisture quickly affect color and aroma.