Rice - that tastes amazing

[drivin_me_nuts]

Not the claggy rice that some eat but this is rather special.

One big nonstick saucepan

American long grain (the rice needs to be a tough variety the chinese or jasmine types won't survive the steaming part)
Saffron
salt
Decent sized saucepan

Prepare the saffron. Ideally a mortar and pestle. Take about a dozen fronds and add to the M&P and add a quarter of a spoon of white sugar. Grind till dust. Scrape out into a cup and add half a cup of boiling water. Leave to cool for 30 minutes
Cook the rice in the pan with a lot of water. Add a small amout of salt to the boiling water and cook until almost cooked (Almost means the rice should be firm but not uncooked)
Tip into a collinder and wash in cold water until completely cold
drain as much water as you can

Wash and dry the pan and then..

Add some oil to the bottom of the pan - enough to make the bottom wet (when you tilt the pan a little oil should move around - not slop about, that would be too much)
Heat the oil until hot
take the drained rice and spoon into the pan very lightly. Don't move it around the bottom of the pan, whereever it lands, leave it.
Gently add all the rice and then level off. You should be able to hear the rice crackling away.
Put the lid on the pan and wait for the rice to start steaming
When it has started steaming remove the lid and pour the saffron mix in a circle around the rice - but don't touch the rice.
Put the lid back on the pan. BUT before replacing the lid place a clean tea-towel on the inside of the lid and pull the corners up to tie over the top of the pan lid on the outside (to trap the steam and stop the rice becoming soggy)
Leave the rice on a gentle simmer for 30 minutes - don't take the lid off. Be patient.

Now here's the fun bit..and for this you will need to be careful.

When you are ready take out the largest serving plate you have got. Remove the lid, place the serving plate over the top of the pan and then VERY CAREFULLY invert the pan. You will hear the rice fall with a thud onto the serving plate. Be quick in inverting and put the plate down ASAP as it will get very hot in a matter of moments. (With practice you will be able to do all of this in one quick move). Before removing the pan keep your head our of the way because steam will escape and you will burn your hands or face if not careful.

When the rice comes out of the pan it will come out with a crust. If you have done it long enough and with enough oil it will be a golden caramel colour and will be crunchy and taste fantastic. And when you cut into it, some of the rice will be streaked with saffron and will taste wonderful.

This is the Iranian way to cook rice and believe me, in Iran rice matters...

This dish is ideally served with a stew or something with a gravy/sauce that can soak into the crust.

It may seem like a lot of effort, but it really is worth it.