Persian Rice
Ingredients: water, salt, Basmati rice, olive oil, Russet potatoes · 70 min cook time · 280kcal · $7.50
Ingredients
to taste water, to taste salt, 2cups Basmati rice, to taste olive oil, 2to taste Russet potatoes, to taste ground cumin, to taste butter, 1pinch saffron
Instructions
1. Bring salted water to a boil over high heat.
2. Rinse Basmati rice thoroughly in a strainer to remove excess starch.
3. Transfer the rinsed rice into the boiling water and boil for 7 minutes, stirring a couple of times.
4. Carefully drain the rice without rinsing and let it sit for a minute.
5. Heat a little olive oil in the pot over medium-high heat, cover the bottom with peeled and sliced Russet potatoes (about 1/4 inch thick), and season with salt and ground cumin.
6. Gently transfer the parboiled rice over the sizzling potatoes without packing it down, and even it out.
7. Turn the heat down to low, add slices of butter to the top of the rice, cover with paper towels and a lid, and steam for 45 minutes without peeking.
8. Grind a pinch of saffron in a mortar, add a splash of hot water, and mix to create a saffron coloring liquid.
9. Mix a small portion of the cooked rice with the saffron mixture to turn it yellow, then spoon the remaining white rice onto a serving platter and top with the saffron rice and crispy potatoes.
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