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Persian Rice
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| 2 cups | basmati rice |
| 3tsp | kosher rice |
| Pinch | saffron threads |
| 2 cups | plain milk yogurt |
| 3 tbsp | butter |
Place rice in medium saucepan; add 2 tsp salt and cold water to cover by 2 inches. Bring to a boil over a medium heat; reduce heat to low and simmer for 5 mins. Drain rice reserving 3/4 cup cooking liquid.
Place saffron and 1/2 cup reserved cooking liquid; let saffron soften for 5 mins. Place yogurt in a medium bowel and stir remaining 1 tsp salt and saffron water add rice and stir to coat.
Melt butter in a large deep non-stick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in the center. Poke 6 - 7 holes in the rice with the end of a wooden spoon. Cover with foil then a lid. Cook, rotating skillet over burner for even cooking for 10 mins ( do not stir). Reduce heat to low; cook, adding more reserved liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust is formed, 20 - 25 mins.
Remove the lid and foil, invert a plate over the skillet. Using oven mitts carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in the skillet.
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