Pomegranate and Saffron Crispy Tahdig with Saffron and Yogurt

Method

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. In a large pot, combine the rice, saffron, salt, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the yogurt and rosewater, then spread the rice evenly in a heavy-bottomed pan. Cook on low heat for 10 minutes to create a crispy layer at the bottom.
4. Top with slivered almonds and let rest for 10 minutes before serving.
5. Insert_before 4: Sprinkle pomegranate seeds over the almonds before serving during preparation.