Golden Tahdig Triangles with Butternut Squash and Saffron Yogurt

Rinse basmati rice under cold water until water runs clear, about 3 minutes. Soak in salted water (1 tsp salt per liter) for 30 minutes at room temperature.

Peel butternut squash and cut into 1.5-cm cubes. You need 300 g for the rice mixture.

Crumble saffron threads into 60 ml of hot water (just off the boil). Let steep 10 minutes until deep amber and fragrant.

Finely chop parsley, dill, and chive together. Set aside separately.

Peel potato and slice into thin rounds (3 mm). Set aside.

Drain soaked rice. In a large pot of boiling salted water, cook rice 4 minutes until just tender but still holding shape. Drain immediately.

In a steamer basket over simmering water, steam butternut squash cubes 8-10 minutes until fork-tender but not mushy. Let cool slightly.

In a small bowl, whisk yogurt with 30 ml saffron-infused water, lemon zest from 1 lemon, olive oil, and salt. Refrigerate until serving.

Heat 60 g butter and 30 ml olive oil in a wide, heavy-bottomed pot (26 cm) over medium heat until butter foams.

Arrange potato rounds in a single overlapping layer across the bottom of the pot. Cook 3 minutes until edges begin to turn translucent.

Add half the parcooked rice in an even layer over potatoes. Scatter butternut squash cubes, then cover with remaining rice. Press gently with a spatula.

Sprinkle turmeric over rice. Wrap lid in a clean kitchen towel and steam on medium-low heat 25-30 minutes, until rice is cooked through and a golden crust forms at the bottom.

Remove from heat and let rest 5 minutes. Run a spatula along the edges to loosen the tahdig cake.

Invert pot onto a large serving plate in one confident motion. Remove pot to reveal golden potato tahdig crust on top. Let cool 10 minutes.

Using a sharp knife, cut the tahdig into 4 equal triangles. Handle gently to keep crust intact.

In a small saucepan, melt remaining 30 g butter over medium heat until golden and nutty, about 2 minutes. Add remaining saffron-infused water and swirl to combine.

Place each tahdig triangle on individual plates. Spoon saffron butter generously over each triangle.

Drizzle saffron yogurt sauce alongside each triangle. Scatter fresh herb blend over the top.

Finish with a squeeze of fresh lemon juice and serve immediately while crust is crisp.

Serve with additional lemon wedges and a scattering of fresh herbs at the table.