Place rice in a medium saucepan, and add 2 tsp. of salt and cold water to cover by one finger. Bring to a boil over medium heat and reduce heat to low and simmer for 5 minutes. Then drain the rice and reserve 1 cup of the cooking liquid.
Put the saffron into small mortar and use a pestle to Minch it, and then add it to 1/2 cup of the reserved cooking liquid and let saffron moisten for 5 minutes.
Place yogurt in a medium bowl and stir in remaining 1 tsp. salt and saffron water. Then add the rice and stir to coat.
Melt butter in a large deep non-stick skillet over medium heat to coat bottom and sides of pan.
Add rice mounding slightly in center and cover with a lid cover as shown and cook for 10 minutes – do not stir.
Reduce heat to low, and cook adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates and a golden brown crust forms on bottom of rice for 20–25 minutes.
Remove the lid and invert a plate over skillet and be careful when inverting the rice onto plate but be careful not to spill it – so avoid using a pan with a handle.
2 cups basmati rice
3 teaspoons salt, divided
1 pinch of saffron threads
2 cups plain whole-milk yogurt
2 teaspoons of unsalted butter
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