Elegant pilaf featuring barberries, orange zest, and toasted pistachios.
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Wash the rice in cold water repeatedly until the water runs clear, then soak in salted water for at least 2 hours.
Bloom the crushed saffron in 3 tablespoons of hot water and set aside; blanch the orange zest three times in boiling water to remove bitterness.
Parboil the rice in a large pot of boiling salted water for 6-8 minutes until the grains are soft on the outside but firm in the center, then drain.
Mix 1 cup of the parboiled rice with the yogurt, 1 tablespoon of melted butter, and 1 tablespoon of the saffron water to create the Tahdig base.
Spread the yogurt-rice mixture into the bottom of a well-oiled non-stick pot, then mound the remaining white rice on top in a pyramid shape.
Poke holes in the rice mound with the handle of a spoon, pour remaining butter and a splash of water over it, and steam on low heat with a towel-wrapped lid for 45-50 minutes.
While rice steams, sauté barberries, sugar, almonds, pistachios, and orange zest in butter over low heat for 3 minutes until the berries are plump and shiny.
Gently fold the jewel mixture and remaining saffron water into the top layer of fluffy rice before plating, ensuring the crispy Tahdig is served on the side.
