Persian Rice

Time

Prep 25 min · Cook 45 min · 70 min total

Difficulty

medium

1. 1

   Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.

2. 2

   Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.

3. 3

   Pour any leftover butter in the bottom of the pot. Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.

4. 4

   Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.

5. 5

   This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.

6. 6

   When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.

7. 7

   Place a large platter over top of pot and very carefully invert the pot. The whole thing should slide out; if some potatoes come away, put them back where they belong.

Notes and swaps

Allergens

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