Recipe for MA-HA Saffron Rice

Rinse the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain. Repeat 10 times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes. If using a rice cooker, add rice and water, measuring one finger band of water over the rice. Add butter to the mixture and set it for 60 minutes. For a Teflon or non-stick pot, add 6 quarts of water. Cover and bring to a boil. Add 7 tablespoons of salt (the water should be very salty) and stir until dissolved. In a small saucepan set the heat to low, add the butter and prepared saffron until butter melts. Rinse and drain the rice. Then pour some Saffron Ghee into a casserole dish and put it on mild heat until the oil gets hot. Afterwards, put three long rows of rice to the dish. Then pour two spoonfuls of sour cherries (without the syrup) in the middle of the rice. Next add a spoonful of saffron. Reserve some of the sour cherries for garnish. After you have added all the ingredients, put the rice on medium-to-high heat. Wait for 5 minutes until the casserole becomes hot. Add two spoonfuls of saffron Ghee and 1/2 cup of water and leave the casserole on heat for another 6 or 7 minutes until steam begins rising from the rice. Leave the rice to be cooked through. Reduce the flame to medium-low (or low, if using cast-iron) and cook for 45-50 minutes, rotating the pot a quarter turn every 10-15 minutes or so to ensure an evenly golden Tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are lengthened and dry and the edges of the crust turn a light golden brown. Serve ona large plate or platter with a spatula.

3- Use the grinder top of the MA-HA Saffron thread glass bottle to grind the saffron into a fine powder with a pinch of salt or sugar.

4- Use a large fine sieve to drain the rice well. Add rice to the pot and stir gently, then return the sieve to the sink. Cook rice, checking the grains frequently. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it’s done. Most long-grain basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock otherwise it will become “KATEH,” which is mushy rice. Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain.

5- Use the lid of an 8 or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle or use your favorite chips crumbled. It's fine to use more than one piece of bread and patch things as needed. 

6- Place the pot over medium heat and add the Ghee or butter. Carefully lay bread atop the melted ghee or butter and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread or bottom — this will encourage steam to escape from the bottom of the pot and yield a crisp crust.

7- In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid — the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting squashy.

8- Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are lengthened and dry and the edges of the crust turn a light golden brown.

9- To serve you will need a large platter or plate which you place over the pot,  enlighten yourself with strength,celebrate your culture and flip the rice. It sometimes needs a few slaps on the bottom of the pot or a cold towel, and it will drop onto the plate in one piece. Serve immediately. If you are not serving immediately, remove the tahdig to a separate platter to keep it from getting mushy as the rice continues to let out some steam.