Wash the rice thoroughly and set aside to soak for at least one hour. Rinse.
In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.
Drain the rice in a colander and set aside while you prepare the pan.
Add 2 tablespoons of oil to a non-stick pot.
In a small bowl, mix 1 cup of the lightly cooked rice with 1 tablespoon of saffron-water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tah-dig.
Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork.
Evenly drizzle the remaining 2 tablespoons of oil over the top of the rice.
Pour the remaining 1/4 cup of water over the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.
Allow the rice to steam over medium-low heat for 45 minutes.
Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to sit for 5 minutes before serving.