Reshteh polo

Step 1: Rinse the 16 oz basmati rice in cool water 4–5 times until it runs nearly clear, then soak it in cold water with 1 tbsp of the 1 tbsp salt for 1 hour.

Step 2: Toast the 5 ½ oz reshteh (Persian noodles) or thin linguine in a dry frying pan over a medium heat for 4–5 minutes, tossing often, until evenly golden brown and nutty-smelling.

Step 3: Bring 3 litres of water to a rolling boil with the rest of the 2 tbsp salt. Drain the rice and add it with the toasted noodles. Boil for 6–7 minutes, until a grain is soft outside but still has a firm white core when bitten. Drain in a sieve and rinse briefly with lukewarm water.

Step 4: Put half the 2 tbsp vegetable oil and 2 tbsp water in a non-stick pot over a medium heat. Spread a thin layer of the rice and noodles over the base to make the tahdig.

Step 5: Spoon in the rest of the rice in a loose mound. Poke 4–5 holes down to the bottom with the handle of a wooden spoon and drizzle over the remaining 2 tbsp vegetable oil and half the 1 oz butter, melted.

Step 6: Cover with a tea-towel-wrapped lid. Cook over a medium heat for 8 minutes until you hear steady sizzling, then turn to low and steam for 40 minutes, until the grains are fully tender and the base smells toasty.

Step 7: Meanwhile melt the rest of the 1 oz butter in a small pan over a low heat. Add the 4 oz soft dates, 2 ⅞ oz raisins and 1 tsp ground cinnamon and stir for 3–4 minutes, until the raisins plump; don't let the dates scorch.

Step 8: Spoon a cup of the steamed rice into the ¼ tsp ground saffron water and stir until golden. Pile the white rice on a platter, scatter over the saffron rice and the date mixture, and serve the broken tahdig on the side.