At least 3-4 hours before cooking pilaf take 4 cups of rice and rinse properly. Cover with water, sprinkle with salt and leave aside. It is very important to soak the rice beforehand, as then it will be easier and faster to cook. I usually soak the rice at night. Take a Cup and add in it saffron. Fill it with boiling water, cover with saucer and let stand at least 4 hours (I had to try, too the night). It is very important that you cover it with a saucer to make saffron seasoning "run".

Take the saucepan. The pot should not be small. I'm on 4-5 cups of rice take 5-quart saucepan. Fill the pan with water (water must be a lot, because rice swells when cooked) and place on high heat. Pour salt, don't skimp on the salt. Insufficient salting the rice tasteless and the rice requires a lot of salt to be salty. As the water starts to boil, pour from the bowl of soaked rice water and the remaining rice pour in boiling water. Immediately stir the rice, otherwise it will be cooked lumps. The brewing process is short, depends on when you soaked the rice. Takes about 5-10 minutes. The rice should be longer and it needs to be polyvalency, i.e. not very soft, not very firm. This point is very important, because it affects the final result.

As you will see that the rice has reached the desired concentration, pour all into a sieve, rinse the pan on the bottom that there are no more grains of rice. On the bottom of the pan pour the melted butter so the bottom is covered well with oil, spare oil. Put or pita bread, cut in the shape of the bottom of the pan or a special pastry (separate recipe'm billing this test later), which subsequently becomes a delicious crispy crust, which is called hasmah. http://www.povarenok.ru/recipes/show/1792/ On the dough (pita), pour cooked rice (helps with a wooden spoon, not thumps the rice directly into the pot, and put the spoons, since this rice will be crumbly). Punch holes in it with end of a wooden spoon, as it should cover the rice with melted butter ( somewhere, probably half a Cup or 3/4 Cup), spread a half-Cup of water over rice, put the pan again on the fire, wrap the saucepan lid in gauze or a towel that absorbs moisture in itself, cover the pot and leave to steep on very low heat. After 15 minutes, take the lid off the pan and pour the rice with saffron. Put the lid back on the pot and covariate rice until tender, about 1-2 hours depending on the amount of rice and size of pot. Readiness is determined by appearance. The rice should stick out in different directions and it should come flavored vapor.

Put "yellow" (saffron) rice from the pan into a bowl. The first dish, put the remaining rice (white or polarlty), and then put over yellow rice. If you have rice left strings of saffron, do not throw it away. It adds only beauty to your rice. If you have the ability to reach the layer of dough (pita), then separate it from the bottom of the pan, cut into diamonds and place near or in a plate or on the sides of the rice in the dish. Pilaf is served with different condiments, such as already described sabzi a serving plate.