Saffron Buckwheat Tahdig Pudding

Crush the saffron threads between your fingertips into a small bowl. Pour 2 tablespoons of hot water (just below a boil) over the saffron and let steep 10 minutes until the water turns a deep amber-gold and is fragrant.

Rinse the buckwheat thoroughly in cold water through a fine strainer until the water runs clear. Drain well and set aside.

In a heavy-bottomed oven-safe skillet or cast iron pan (22-24cm), melt the butter over medium heat until it foams and subsides, about 2 minutes. Add the salt and swirl to coat the bottom evenly. Continue cooking until the butter turns a light hazelnut color and smells nutty, about 3-4 minutes more. Remove from heat and let cool slightly to 180C.

In a medium bowl, whisk together the eggs, milk, honey, and cinnamon until well combined. Pour in the bloomed saffron water along with the drained buckwheat and stir gently to coat every grain.

Pour the buckwheat mixture over the tahdig base in the pan (the butter will sizzle gently). Place the pan over medium-low heat and cook uncovered for 5 minutes until the edges begin to set and you hear gentle bubbling.

Transfer the pan to a preheated oven at 175C (350F). Bake 25-28 minutes until the surface is set and the top is lightly golden. A skewer inserted into the center should come out with just a few moist crumbs.

Remove from oven and rest in the pan for 5 minutes. Run a silicone spatula gently around the edges. Place a serving plate inverted over the pan and, with a confident motion, flip the pan upside-down to unmold the pudding. The tahdig crust should be on top—golden, crisp, and aromatic. Let cool 3 minutes before slicing.

Stir the fresh mint into the yogurt. Spoon a generous pool onto each plate alongside the pudding. Scatter the grapes as jeweled garnish. Serve warm.