Rinse the rice in lukewarm water for 3-4 times, and soak for 30 minutes.
Pour water in a non-stick pot that the rice will cook in, and allow to come to a boil.
Salt the water generously, add the juice of half a lemon.
Add the rinsed and drained rice to the pot and allow to boil on medium heat for 10 minutes, the rice should no longer have a bite to it and it should have stretched in length.
Drain the rice fully in a sieve and rinse with cold water.
Heat up the same nonstick pot and allow for every drop to evaporate then add oil and butter, along with 2 tablespoons of brewed saffron the pot.
Pour the drained rice into the pot, flatten the top, drizzle more saffron and create some holes in the pot using the back of a fork/spoon. This helps for steam to build up in the pot and for the rice to cook thoroughly.
Place a clean dish towel over the pan, cover it with a lid, and cook over medium-low heat for about 30 minutes or until the rice has fully cooked and become fluffy.
Reduce the heat to low and continue to cook for another 10-15 minutes, until the bottom of the rice has become crispy and golden brown.
To serve, gently flip the Tahdig onto a serving platter, so that the crispy side is facing up.