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Ingredients
| white rice: 1 cup |
| water: 4 cups |
| saffron: 1/4 tsp |
| water: 1/2 tsp (warm) |
| russet potatoes: 2 whole potatoes |
| salted butter (melted): 1/4 cup |
Iranian Rice With Potato Crust and Saffron
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
4 serving(s)
Tags
- Clean, wash, and soak rice for 30 minutes.
- Cook in a pan with 4 cups water.
- Boil on high heat for 5 minutes.
- Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
- Mix saffron and warm water; set aside.
- Peel potatoes and cut into thick round slices.
- Pour saffron in a pan.
- Add 2 tbsps. melted butter and potatoes, and mix very well.
- Spread sliced potatoes in the bottom of the pan and spoon all rice over.
- Sprinkle with remaining butter.
- Cover pan with aluminum foil and leave on very low fire until done.
- Transfer rice to a platter so that sliced potatoes are on top of rice.