Tha dig (Persian rice)

Method

• 1
  Rinse rice under cold running water for 2 minutes or until the water runs clear. Transfer to a bowl. Stir in the salt. Cover with half the cold water. Set aside for 2 hours to soak. Drain.
• 2
  Place the remaining cold water in a large saucepan over high heat. Bring to the boil. Add rice and cook for 10 minutes or until just soft. Drain.
• 3
  Meanwhile, place the saffron in a mortar and pound with a pestle until crushed to a fine powder. Transfer to a small bowl. Stir in the sugar and hot water until the sugar dissolves. Set aside for 2 minutes to cool slightly.
• 4
  Place the yoghurt in a large bowl. Add half the saffron mixture. Stir to combine. Add almonds and pistachio to the remaining saffron mixture.
• 5
  Stir 2 cups of rice into the yoghurt mixture. Heat oil and extra water in a non-stick saucepan over medium-low heat. Spread the yoghurt mixture over base of pan. Top with remaining rice. Cook, covered, for 10 minutes.
• 6
  Wrap the lid of the pan with a clean tea towel. Reduce heat to low. Cover the pan with wrapped lid and cook for 1 hour or until rice is tender. Turn rice onto a plate. Top with the nut mixture.