Wash the rice 3-5 times to get rid of extra starch. Set aside.
Bloom the saffron by sprinkling the ground saffron over the ice cubes in a small bowl.
In a pot, bring 2 ½ cup water to a rolling boil and add 1 teaspoon salt to it. Add the rice and cook it for about 6 minutes. Try a grain, it should be a bit soft on the outside and hard on the inside.
Pour the rice and water in a colander and run cold water through it to make it stop cooking.
Place the pot back on the stove over medium high heat.
In a bowl, mix 1 ½ cup par cooked rice with saffron and yogurt.
Pour 1 ½ tablespoon vegetable oil into the pot and once it's shiny and shimmering, pour the rice and yogurt mixture into the pot and spread it at the bottom of the pot.
Add the rest of the rice to the pot. Cover the lid in a clean kitchen towel. Place the lid on the pot and let it cook for about 5-7 minutes on medium high.
After this time, lower the heat to medium low check a rice grain to make sure it's cooked. Let the rice steam for another 30 minutes.
Mix ½ cup white rice with some bloomed saffron and them serve the white rice, saffron and tahdig on the same plate.