Name: Persian Rice
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Water - 3 quarts; Kosher salt - 3 tablespoons; Basmati rice, rinsed - 2 cups; Olive oil - 2 tablespoons; Russet potato, cut into 1/4-inch slices - 1; Ground cumin - 1 pinch; Salt to taste - 1 pinch; Butter, cut into thin slices, or to taste - 3 tablespoons; Saffron threads - 1 pinch; Hot water - 1 ½ tablespoons; Chopped parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Persian Rice

1. Water - 3 quarts

2. Kosher salt - 3 tablespoons

3. Basmati rice, rinsed - 2 cups

4. Olive oil - 2 tablespoons

5. Russet potato, cut into 1/4-inch slices - 1

6. Ground cumin - 1 pinch

7. Salt to taste - 1 pinch

8. Butter, cut into thin slices, or to taste - 3 tablespoons

9. Saffron threads - 1 pinch

10. Hot water - 1 ½ tablespoons

11. Chopped parsley, or to taste - 1 tablespoon

How to cook deliciously - Persian Rice

1. Stage

Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley. Dotdash Meredith Food Studios