7 Tbsp ghee
1 ½ cup basmati rice
salt
1 cup plain yogurt
1 tsp saffron
1 egg
canola oil
Soak rice in salted water for three hours.
In a large pot, bring 2 quarts of water to a boil, add rice and bring back to boil.
Crush saffron with mortar and pestle into a powder.
In a small pot, heat 5 Tbsp ghee with saffron on low until color turns gold.
Into a heavy pot with lid (Le Creuset works well) add two tablespoons ghee and enough canola oil to cover the bottom. Turn the heat up to high. Add plain yogurt and one whole egg, mix. Add strained rice (it's boiled for a bit, but not not cooked all the way).
Flatten the rice without mixing, and drizzle the saffron-ghee over the top. Turn heat to low. Cover the casserole dish with its lid wrapped in a towel (to keep the water vapor from dripping back down into the rice), and simmer 20 minutes. Use a thin metal spatula to include some of thecrispy bottom with each serving.
Serve with Iranian eggplant.
