Rinse the rice under cold water for 2-3 minutes until the water runs clear. Set it aside.

Parboil the rinsed rice in boiling water for 5-7 minutes, then strain and cool.

In a bowl, whisk together Greek yogurt, beaten eggs, and oil until smooth. Soak saffron in warm water or oil for 5 minutes and add to the mixture.

Fold the parboiled rice into the yogurt mixture and mix carefully to maintain structure.

Preheat oven to 375°F (190°C) and transfer rice mixture to a greased baking dish, pressing down gently.

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

Remove from the oven and cool for 10 minutes before slicing.