Place 2 cups basmati rice in a large bowl and add enough cool water to cover by a few inches. Let sit at room temperature for at least 1 hour or up to 5 hours. Drain and rinse the rice several times until the water runs mostly clear.

Bring 8 cups of the water and 2 tablespoons kosher salt to a boil in a medium pot over high heat. Add the rice and boil uncovered until the rice is visibly lengthened, slightly softened, and al dente, 5 to 7 minutes.

Drain, rinse with cool water, and set aside to drain completely. If using saffron, grind ½ teaspoon saffron threads to a fine powder in a small, smooth-surfaced mortar and pestle. Stir in 2 tablespoons hot water, then transfer to a small bowl that will have enough room to add 1 cup rice.

Coat the bottom of a a 2-quart nonstick pot with 3 tablespoons of the neutral oil.

Stir 1 cup of the rice into the saffron-water mixture. Transfer to the pot and spread into an even layer. Cover with the remaining rice in an even layer. (If not using saffron, transfer all of the rice into the pot and spread into an even layer.)

Drizzle the remaining 2 tablespoons neutral oil and ¼ cup water evenly over the top of the rice. Wrap a kitchen towel around the lid, pulling it away from the edges and securing it around the lid handle to keep it in place and protected from the stove's direct heat. Cover the pot with the lid.

Cover undisturbed over medium-low heat for 45 minutes. Take the pot off the heat and let sit covered for 5 minutes.

To release the tahdig, uncover the pot. Invert a large plate or platter over the pot. Grasping the plate and pot handles securely at the same time (careful, hot!), carefully but swiftly flip both over in one motion. Slowly lift the pot off to reveal the rice.