Begin by rinsing the parboiled rice under cold running water in a fine-mesh strainer until the water runs clear. This process removes excess starch, preventing the rice from becoming gummy.

In a large pot, bring water to a boil and add the rinsed rice. Parboil the rice for 5-7 minutes, or until it’s slightly tender but still firm to the bite.

In a mixing bowl, whisk together the Greek yogurt, beaten eggs, and oil until you have a smooth mixture. Gently stir in the soaked saffron.

Carefully fold the parboiled rice into the yogurt mixture, ensuring all the grains are evenly coated.

Transfer the rice mixture into a greased baking dish, spreading it evenly. Press down firmly to compact the rice.

Preheat your oven to 375°F (190°C). Place the baking dish in the center of the oven and bake for approximately 45 minutes.

Once baked, remove the dish from the oven and let it cool for about 10 minutes before slicing.