Tah Dig (Persian Rice)

Ingredients

• 1 cup rice long-grain
• 2 teaspoons canola oil 
• 1 teaspoon kosher salt 
• 0.5 cup greek yogurt plain 2% reduced-fat
• 0.1 teaspoon saffron threads crushed
• 1.5 tablespoons butter unsalted
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• kitchen towels
• spatula

Directions

1. Place 4 cups water in a saucepan over medium-high heat; bring to a boil.
2. Add rice; cook for 10 minutes.
3. Drain. Rinse with cold water; drain.
4. Combine yogurt, salt, and saffron in a medium bowl.
5. Add rice to yogurt mixture, stirring well.
6. Melt butter in a medium nonstick saut pan over medium heat.
7. Add oil; swirl to coat.
8. Add rice mixture to pan, lightly packing rice down. Wrap a clean, dry dish towel around lid to pan, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.
9. Loosen the rice crust with a rubber spatula around the edges.
10. Place a plate over the top of pan, and invert the rice onto plate, browned side up.
11. Cut into 6 wedges, and serve immediately.