Pineapple and Cumin Crispy Tahdig with Saffron and Rosewater

Method

1. Insert_before 0: Stir in pineapple juice and cumin seeds into the rice mixture before simmering.
2. Rinse rice until water runs clear. Soak for 30 minutes.
3. In a pot, combine rice, water, saffron, rosewater, and salt. Bring to a boil.
4. Reduce heat, cover, and simmer for 15-20 minutes.
5. Pour melted butter over rice, then cook on high for 5 minutes to crisp the bottom.