Persian Rice

Using a mortar and pestle, crush saffron and sugar together.
Add 1 tablespoon hot water and set aside.
Place rice in a large bowl and fill with lukewarm water.
Stir rice and pour off cloudy water; repeat four times.
Cover rice with clean, cold water and allow to soak for 15 minutes.
In a 3-quart stainless steel saucepan, combine 5 cups water and the salt.
Drain rice and add to pot.
Place over high heat and bring to a boil, stirring once or twice.
Cook uncovered until rice is not quite tender, about 6 minutes.
Drain rice and place in a bowl.
Rinse out saucepan and return it to low heat.
Add 1 tablespoon butter and 2 tablespoons water.
Swirl mixture to allow it to coat bottom and two inches up side of pan.
Turn off heat.
Add saffron mixture to pan.
Place the half-pita in pot; it should cover most of the bottom.
Pour in rice, using a fork to fluff it, mounding it slightly in center.
Using handle of a wooden spoon, poke seven deep holes in rice.
Pour remaining 2 tablespoons butter over rice.
Wrap a kitchen towel around underside of pan lid, making sure it is secured on top and away from heat.
Place lid on pan and return to medium heat for 10 minutes.
Reduce heat to very low and cook an additional 25 minutes.
Remove pan from heat and place bottom inch in cold water for 5 minutes to loosen crust.
Uncover pan, place a flat plate on top and invert pan.
Ideally, golden crust should come out in one piece.
If it does not, use a spatula to lift crust from bottom of pan; place on rice.