Golden Saffron Tahdig with Crisp Potato

Rinse the basmati rice under cold water until the water runs clear, then soak it in plenty of fresh water for 30 minutes. Drain and set aside.

Steep the saffron threads in 3 tablespoons of hot water (just boiled) and let it bloom for 10 minutes — the color will unfurl like sunset across the water.

Bring a large pot of water to a rolling boil. Add the drained rice along with the salt and turmeric. Parboil for 7 minutes, stirring gently once or twice. The grains should still hold a firm, white core.

Drain immediately through a fine-mesh strainer. Do not rinse — you want the starch for the tahdig.

Slice the potato into thin rounds, about 5mm thick. Pat them very dry.

Melt the butter in your cooking pot over medium heat. Lay the potato rounds in a single overlapping layer across the entire base. Season lightly with salt. Let them sizzle and turn golden, about 4 minutes per side, until a pale golden crust forms beneath.

Scatter half the drained rice over the potato base in an even layer. Drizzle half the bloomed saffron water across it.

Add the remaining rice, mounding it gently in the center like a soft hill. Pour the rest of the saffron water over the mound — it will cascade down through the grains, painting them gold.

Place a clean kitchen towel or paper towel over the pot opening, then cover tightly with the lid. Steam on the lowest heat for 25 minutes. Do not lift the lid.

Remove from heat and let the pot rest, covered, for 5 minutes.

Remove the lid. Slide a spatula gently around the inside edges to loosen the rice from the sides. Place a large serving plate flat on top of the pot, and with a swift confident motion, invert the pot in one smooth movement.

Lift the pot slowly — if the tahdig has behaved, a perfect golden potato crust will be revealed atop the saffron rice. If it sticks, gently coax it free with a spatula and set the crust back on the rice.

Mix the yogurt with finely chopped parsley and a squeeze of lemon. Serve in a small bowl alongside the tahdig.

Scatter walnut halves and grapes across the serving plate for sweetness and crunch. Serve immediately, while the crust is still fragrant.