Persian Saffron Rice (Tachin)

Bahan-bahan (9 porsi)

• 2 cups / 360g basmati rice, uncooked ((Note 1))
• 1 tbsp salt
• 3 litres / 3 quarts water
• 1/2 cup dried barberries ((Note 2))
• 2 tbsp / 30g unsalted butter
• 1 1/2 tsp rose water ((optional))
• 1 tsp saffron threads ((Note 3))
• 2 tbsp warm water
• 1 cup / 250 g plain yogurt ((I use Farmers Union Greek Yogurt))
• 1/2 cup / 125 ml oil (, neutral (or butter!))
• 3 egg yolks ((Note 4 for using leftover whites))
• 3/4 tsp salt