Steamed Rice with Egg & Saffron Crust

This is the preferred preparation for rice along the Silk Road, and the method that I usually use. It involves soaking, parboiling, and then steaming the rice. The result is perfectly tender rice, with grains that are separate and not too sticky. The crispy crust that forms at the bottom is a delicacy with an omelet-like texture, and it’s often grabbed off the platter before the rice. This is the most sought-after piece at the table. For extra flavoring and golden color, add bruised cardamo