Ingredients
8
8 servings
- •3 quarts water
- •3 tablespoons kosher salt
- •2 cups basmati rice, rinsed
- •2 tablespoons olive oil
- •1 russet potato, cut into 1/4-inch slices
- •1 pinch ground cumin
- •salt to taste
- •3 tablespoons butter, cut into thin slices, or to taste
- •1 pinch saffron threads
- •1.5 tablespoons hot water
- •1 tablespoon chopped parsley, or to taste
Instructions
- Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover the bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.
Nutritional Facts
Per 8 servings
- Calories: 255
- Carbohydrate: 42g
- Fat: 8g
- Fiber: 1g
- Protein: 4g
- Sugar: 0g
Related Recipes
Persian Rice with Potato Tahdig
Reshteh Polo (Persian Noodle Rice)
Adas Polo (Persian Rice and Lentils)
Lime Cilantro Rice
Seasoned Rice
White Rice
Indian Vegetable Rice
Corn and Rice Medley
Carrot Rice
Persian Saffron-Braised Chicken Thighs
Peas Rice
