I would say low heat for 40 minutes
I think this recipe is really wonderful. Just keep your heat maybe a little lower than you think it should be (I have a touchy stove, so was paranoid the whole time that I would burn it and kept it about a notch lower than I normally would have). I also used full fat Greek yogurt since that's all I could get at the moment. The saffron gives it a subtle yet decadent flavor, it fell out of the pot in a perfectly formed cake, and it was just really a crowd pleaser. I served it with pan sauteed bay scallops and a grilled vegetable mix.
I enjoyed this tremendously & found it to be a pleasant change from the routine rice dissh we're used to eating.
What a disaster, and looked nothing like the picture! I followed the recipe to the "inth" degree, and it turned out black on the bottom and about 1/4 inch high. It was hard and dry and all I can say is that is was a waste of expensive saffron. Sorry guys, but not a keeper. PS>>I am a great cook and do so nearly every night. We try at least 2 recipes from your magazine every month.
This was really nice for a change of pace. The rice looked just like the picture and was very tasty. The only change I made was to sub fat-free Greek yogurt instead of 2%. I also cooked it a couple minutes less than stated and it was fine. I served it with a creamy mushroom and asparagus sauce and it was the perfect match.