Bring 8 cups of water and the salt to a boil, covered, in a large heavy-bottomed pot.
Once boiling, add the rinsed rice and bring back to a boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened. Drain the rice in a colander, rinse with warm water and set aside while you prepare the pan for the next stage of cooking.
Melt 2 tablespoons of ghee over low heat in the same heavy-bottomed pot.
In a small bowl, gently mix 1 cup of the lightly cooked rice with 2 tablespoons of saffron-water and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
Pour the remainder of the rinsed rice into the pot and lightly fluff with a fork. Cut the remaining 2 tablespoons of ghee or butter into pieces and evenly spread them over the top of the rice.
Pour the additional 1/4 cup water evenly over the top of 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 a medium-low to medium heat for 45-50 minutes.
Pour the remaining 2 tablespoons saffron water over the top of the rice and lightly fluff with a fork. Turn off the heat and allow to sit for 5 minutes before serving.