INGREDIENTS

INSTRUCTIONS

In a bowl, wash the rice 5 times and then soak for 2 hours in lukewarm
water to cover mixed with 2 tablespoons of the salt. Pour 10 cups
water in a nonstick pot, add the remaining 2 teaspoons salt and bring
to a vigorous boil. Drain the water from the presoaked rice and add
the rice to the boiling water. Stir, cover and bring back to a boil,
boiling for 3 to 4 minutes. The rice should move freely and float to
the top of the pot. Drain the rice in a colander, rinse with lukewarm
water and taste; if the rice is salty, rinse with more water. In a
large nonstick pot, melt the butter, add cup water and stir. Set  aside
half of this mixture. Add the yogurt to the butter remaining in  the
pot and stir well. Gently spoon the rice on top of this mixture,
forming a cone. Cover. Cook on medium heat until steam is visible,
about 15 minutes. Cook for 15 minutes more, then turn the heat down  to
low and pour the remaining butter mixture over the rice. Wrap the  lid
of the pot tightly with a kitchen towel to prevent the steam from
escaping and cook for another 45 minutes. Spoon 1 cup of rice from  the
top of the pot onto a plate and mix gently with the saffron  mixture.
Set aside. Mound the rice in the shape of a cone on a  serving platter.
Add saffron rice to the top before serving. Remove  the crust from the
bottom of the pan and serve separately, cut into  squares or wedges.
Makes 12-14 servings.  Recipe by: Washington Post  Posted to MC-Recipe
Digest by Walt Gray <waltgray@mnsinc.com> on Mar  18, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1638
Calories From Fat: 1621
Total Fat: 184.4g
Cholesterol: 489mg
Sodium: 13989.4mg
Potassium: 99.3mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: 1.2g
Protein: 2.8g