Adapted from a recipe for "Saffron Rice with Golden Crust" published in the Toronto Star

This style of cooking rice with a caramelized crust on the bottom -- a trademark of Persian cuisine -- tastes divine and is worth the rather fiddly and time-consuming method it entails. You must use a large heavy pot that is deep and at least 10 inches in diameter. You must also use basmati rice, available in most supermarkets and at any East Indian food shop. Kian Derakthsan sometimes makes the crust this way with yogurt, but it can also be done with a layer of Persian flatbread , called lawash (thin pita bread can be subsituted), or with sliced potatoes. For the latter, omit the yogurt, substitute 1 medium potato, peeled and thinkly sliced and reduce oil to 3 tablespoons. To form crust place 2 tbsp of oil in a large saucepan or dutch oven. Arrange potato slices in a single layer. Place cooked rice in a pyramid shape over them and continue as directed. -Toronto Star (Wed. May 6 1998)

2 c basmati rice
2 tsp salt
5 Tbsp canola oil (original recipe called for olive oil)
1 Tbsp plain low fat yoghurt
½ tsp saffron threads soaked in ¼ c hot water
½ c cold water

1. Pour rice into a large bowl, cover with lukewarm water and gently swirl with hands. Drain through sieve and repeat as necessary until water is clear.
   
   
2. Bring a lot of water (about 8 cups) to a boil in a large pot with lid. Add salt. Stir in rice. Simmer covered for 8 minutes over low heat. Drain.
   
   
3. In a bowl, whisk together 4 Tbsp oil and 1 tablespoon saffron water and the yogurt. Stir in 2 cups partially cooked rice. Spread evenly over the bottom of the large pot. (This is the layer that will form the crust.)
   
   
4. Spoon remaining rice on top of crust to form a pyramid. Using the handle of a wooden spoon, poke two holes through to the bottom of the rice so the steam can escape. Cook uncovered over med heat for 10 minutes.
   
   
5. Mix remaining oil with ½ cup of cold water. Pour over rice pyramid. Sprinkle on remaining saffron water. Drape a clean tea towel (use one that you don't care if it gets saffron coloured stains on it) over the saucepan, then replace lid to prevent moisture from dripping on to the rice. (The tea towel prevents water from dripping onto the rice.) Reduce the heat to low. Cook, covered, over low heat for 50 minutes.
   
   
6. Remove from heat and let sit, still covered, on counter for 30 minutes before lifting rice.
   
   

Serve with grilled flank steak and spinach.