Saffron Basmati Rice with Crispy Potatoes

Begin by filling a large cooking vessel with water and adding kosher salt; then, bring the mixture to a rolling boil. Next, add rice to the pot and stir it for precisely 7 minutes, ensuring everything is well combined. After that, drain the water from the pot.

Now, heat a suitable cooking vessel over medium-high heat and add olive oil. Cover the bottom of the pot with an even layer of sliced potatoes, followed by a sprinkle of cumin and salt. Continue to cook until the potatoes start sizzling, which should take around 2-3 minutes.

Once the potatoes are ready, add a layer of rice on top to create an even surface. Reduce the heat to low and place butter slices over the rice, making sure they're evenly distributed.

Cover the pot with a layer of clean paper towels and then place the lid on top, ensuring everything is sealed in. Allow the rice to steam until it's fluffy and tender, approximately 45 minutes.

To enhance the flavor of your dish, grind saffron threads using a mortar and pestle. Then, mix the crushed saffron with 1 1/2 tablespoons of hot water in a large serving bowl. Add a small amount of rice to the saffron mixture and stir until it's evenly colored.

Transfer the remaining rice into a suitable serving bowl. Top the rice with the saffron-infused mixture and line the edges of the bowl with cooked potatoes. Finally, garnish your dish with some fresh parsley.