Bring a pot of water to a boil

Fill another pot with water and salt it generoulsy. Bring to a boil

Place <quantity>1<unit>tsp</unit></quantity> of saffron threads in a bowl. Add <quantity>¼<unit>cup</unit></quantity> of boiling water. Let it sit for 30m until infused

Place <quantity>¼<unit>cup</unit></quantity> of butter in a saucepan over medium heat

Add the saffron infusion to the saucepan

Place <quantity>¼<unit>cup</unit></quantity> of greek yogurt in a bowl. Add <quantity>1</quantity> egg yolk and mix to combine

Season with salt to taste

Pour half of the butter and saffron mixture into the yogurt mixture. Stir to combine and set aside

Add <quantity>1½<unit>cups</unit></quantity> of basmati rice to the boiling water

Cook until just tender, but not completely cooked

Measure the bottom of the pot that you are going to use and make a lid with parchment paper

Strain the semi cooked rice

Cover the bottom of the pot with vegetable oil and place in the parchment lid

Pour 1 tbsp of the saffron and butter mixture. Brush it evenly to coat the parchment paper lid and the sides of the pot

Divide the rice into 2 parts, transferring half to a large bowl

Add the yogurt and egg yolk mixture to 1 part of the rice. Season with salt to taste and stir to combine

Place the rice mixed with the yogurt in the pot with the parchment paper lid

Fill the pan with the remaining rice and press gently

Pour the remaining butter and saffron mixture evenly over the rice

Take a wet kitchen towel and tie it around the lid of the pot

Cover the rice pot with the lid. Cook over medium-high heat for 8m until you hear the rice start to crackle slightly

Turn the heat down and cook for 20m until fully cooked

Remove the lid and increase the heat to medium. Cook for 5m and turn off the heat

Loosen the edges of the rice with a spatula

Carefully flip the rice onto a plate. The crispy saffron rice is ready

Surprise your guests and enjoy with a curry or a stew!