Begin by rinsing 2 cups of parboiled rice under cold water until the water runs clear.

Transfer the rinsed rice to a pot and add 4 cups of water. Bring to a boil, then simmer for 5-7 minutes.

In a large mixing bowl, combine 1 cup of Greek yogurt, 2 beaten eggs, and 1/4 cup of oil. Whisk until uniform.

Gently stir in 1/4 teaspoon of saffron soaked in a tablespoon of warm water into the yogurt mixture.

Carefully fold the parboiled rice into the yogurt mixture using a spatula until evenly coated.

Preheat your oven to 375°F (190°C). Grease a 9x9 inch baking dish and transfer the rice mixture, pressing down gently.

Bake for approximately 45 minutes until the top is golden brown and crispy.

Once baked, let the dish cool for about 10 minutes, then cut into squares and serve warm.