Rinse Basmati Rice until the water runs clear.

Add the salt and the 7 (or 9) cups of water to the pan (or pot) over medium heat.

Add the rice to the pan and bring to a low boil, skimming the foam off the top.

Boil for 20 minutes or until the rice is al dente. Remove from heat.

Strain al dente rice in a mesh strainer and rinse rice with cold water.

With a mortar and pestle, grind saffron into a powder. Add 3 tablespoons hot water and stir to dissolve the saffron.

Add the saffron water, 1/3 cup oil and 4 tablespoons of water to now-empty pan (or pot).

Over medium-high heat stir saffron water, water and oil and bring to a simmer.

Add 1 and 1/2 cups of the cooked rice to the saffron mixture. Stir and cook over medium-high for 3 minutes.

Add remaining cooked rice, leaving the saffron rice undisturbed. Poke 4 holes in the rice to allow the steam to escape.

Cover pan and cook for 5 minutes over medium-high.

Remove lid to allow steam to escape and re-cover pan and continue cooking over medium-high for 1 minute.

Remove lid again to allow steam to escape and re-cover, continue cooking over medium-high for 1 more minute.

Remove lid and smooth top of rice to fill in the 4 steam holes.

Attach the Damkoni, or fold a thick dish towel in half to make a square and place it over the pot (be sure it's safely above the flame), then place the lid tightly over the towel.

Reduce heat to low and cook for 25-30 minutes. The longer you cook it, the crispier it will get.

After 25-30 minutes, drizzle melted butter over rice.

Using oven mitts, place a platter or plate that is larger in circumference than your pot over the pot (topside down)to invert the rice.

Carefully flip the pot over, setting the platter down gently. Remove pot and serve.