Steamed rice with a crispy golden crust. This is usually served as a side-dish with grilled meats or stews and usually prepared over a 24-hour period. Usually long grain white rice or basmati rice is rinsed, partially cooked, rinsed again, then steamed. Final steaming occurs in a heavy saucepan, with the bottom of the pan coated with olive oil or butter. Often the cook will steam this dish with yogurt or an egg yolk to make a crunchy golden crust. The partially cooked rice is stacked in a cone shape into this pan and tightly sealed to hold in the moisture from the wet rice. The fluffy white rice is served with bits of the bottom crust, often called Tahdeeg, which is sprinkled on top.