3 c. long grain rice (basmati)
8 c. water
2 tbsp. salt
3/4 c. melted butter
1/2 tsp. ground saffron (dissolved in 2 tbsp. hot water)
2 tbsp. yogurt (optional)

1. Clean and wash 3 cups of rice in cold water.

2. Bring 8 cups of water and 2 tablespoons salt to boil. Pour the rice into the pot. Boil briskly for 6 minutes. Drain rice in a colander and rinse in lukewarm water.

3. In the same pot - heat 1/2 of butter, 2 tablespoons water, a drop of dissolved saffron and yogurt.

4. Take one spatula full of drained rice at a time and gently place it in this pot, mounding it in the shape of pyramid.

5. Dissolve the remaining butter in 2 tablespoons hot water and pour over the rice. Place a clean dish towel over the pot and cook firmly with lid to prevent steam from escaping. Cook 10 minutes over medium heat and 50 minutes over low heat. Remove from heat.

6. Allow to cool for 5 minutes - on a damp surface without opening. Put 2 tablespoons of rice in a dish, mix with remaining saffron and set aside for use as garnish.

7. Gently taking one spatula full of rice at a time, place it in an oval serving platter without disturbing the crust. Mount the rice in the shape of a cone. Sprinkle the saffron-flavored rice over the top and serve.