Iranian Rice with Potato Crust and Saffron

Time

Prep 20 min · Cook 50 min · 70 min total

Difficulty

medium

1. 1

   Clean, wash, and soak rice for 30 minutes. Cook in a pan with 4 cups water. Boil on high heat for 5 minutes.

2. 2

   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.

   5 min
3. 3

   Peel potatoes and cut into thick round slices. Pour saffron in a pan. Add 2 tbsps. melted butter and potatoes, and mix very well.

4. 4

   Spread sliced potatoes in the bottom of the pan and spoon all rice over. Sprinkle with remaining butter.

5. 5

   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.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.