1: In a large heat-safe heavy-bottomed pot, bring 8 cups of water to a boil over your grill or side burner.  Add kosher salt. Add rice and parboil for 8 minutes.  Do not cook the rice all the way through. You want the rice to still feel “toothy” with a chalky texture in the center.  Remove from the heat and strain in a fine mesh colander.

2: In a medium bowl, combine 1-1/2 cups parboiled rice with the creme fraiche. Gently mix so all the grains are evenly coated.

3: In a 12-inch cast iron pan with a fitted lid over medium/medium-high heat, melt the butter and swirl in the extra virgin olive oil. Gently whisk in the turmeric, coriander, cumin and saffron.

4: Now let’s begin to layer. Gently pack down the creme fraiche & rice mixture in the melted butter. Next, divide the herbs and remaining rice in half and alternate the two to form a mound in the center of the pan.  First, by sprinkling half the herbs and lime zest over the creme fraiche rice, followed by half the plain rice, then the remaining herbs, and finally, the remaining rice.

5: Next, create 6 tunnels for the steam to escape, by driving the round end of a wooden spoon vertically into the rice until it touches the bottom of the pan.

6: Carefully tie a clean tea towel across the inside of the pan lid to wick away steam as the rice continues to cook.  Be sure to secure the towel ends on top of the lid to avoid a fire hazard.  

7: Cover and cook over medium direct heat for 15 minutes, rotating a quarter turn every 5 minutes.

8: Lower the heat to low and continue to cook for a final 15 minutes, for a total of 30 minutes. 

9: To serve the rice, flip onto a serving platter and garnish with fresh herbs.  If the mixture sticks a little to your pan and is unsightly when flipped, serve it in a bowl and gently toss so the crispy, caramelized bits are still in big chunks and layered throughout.  Enjoy!