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Saffron Rice with Crispy Potato Base

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
6 servings
Persian
Saffron Rice with Crispy Potato Base
Ingredients
  • 2 cups basmati rice
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  • 1 potato, sliced into 1/4-inch rounds
Instructions
1
Begin by thoroughly washing and draining the rice, repeating this process two times to remove any impurities.
2
Next, fill a large pot with water and bring it to a rolling boil. Submerge the rice and add a pinch of salt; then, cook for 6 minutes or until the water has been absorbed. Transfer the cooked rice to a colander and rinse it again, ensuring it's free from any excess water.
3
Heat oil in the bottom of a pot over medium heat, then carefully arrange potato slices in a single layer on top. Pour the cooked rice over the potatoes and cover the pot with a lid. Allow the mixture to simmer over low heat for 20-30 minutes, or until both the rice and potatoes are tender.
4
Carefully invert the pot onto a serving plate, taking great care not to disturb the layers of rice and potatoes. This will result in a visually appealing dish with sliced potatoes on top of the rice.