Faux Paux Tah Dig

My eye doctor is from Iran and he asked
for me to do some work at his house.
He had two of his Persian sisters visiting
him and they cooked up and served this
great tasting brown and crispy rice dish.
There are many recipies out there for this,
some more complex making than others.
This recipe is one that I've adapted that
is simple to make and achieves that great
tasting crispy saffron tasting rice dish.

Ingredients:
2 cups uncooked rice
4 cups cold water

1/2 teaspoon salt

3 tablespoons unsalted butter

1/2 teaspoon dried saffron

Directions:

Combine rice, saffron and water in a saucepan

and bring to a rolling boil. Reduce heat

to medium-low, add salt and stir to mix well.

Cover saucepot and allow to simmer for 20 minutes.
In a saute pan melt butter on medium heat.

Add cooked rice, cover saucepan and cook rice

for about 15-20 minutes on medium heat

or until you hear it crack and sizzle.
Once the rice is done, remove lid and carefully

flip rice onto serving dish, so crusted rice is on the top.

Rice should have a thick layer of brown, crispy rice.