Tahchin with Spinach

Wash the basmati rice under cold water until the water runs clear. Soak in cold water for 1 hour, then drain.

Bring a large pot of salted water to a boil. Add the drained rice and cook for 5-6 minutes until al dente. Drain and rinse with cold water.

Grind the saffron threads with a pinch of sugar using a mortar and pestle. Dissolve in 2 tablespoons of hot water. Set aside.

Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds. Add spinach in batches and cook until wilted, about 3 minutes. Season with salt and pepper. If using turmeric, add it now. Drain any excess liquid and let cool.

In a large bowl, whisk together yogurt, eggs, half the melted butter, and half the saffron water. Fold in the parboiled rice until well combined.

Preheat oven to 180°C (350°F). Brush a 9-inch round baking dish with the remaining melted butter. Spread half the rice mixture evenly in the dish. Spread the cooked spinach over the rice. Top with the remaining rice mixture and smooth the surface.

Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes until the top is golden and crisp. Drizzle remaining saffron water over the top and let rest for 10 minutes.

Run a knife around the edges, carefully invert onto a serving platter, and cut into wedges. Serve warm.