Saffron-Infused Persian Rice with Crispy Potatoes
This delightful Persian rice dish is a flavorful blend of fluffy basmati rice infused with saffron, cumin, and butter, topped with golden crispy potatoes.
1 hr 10 min
easy
8
255kcal
calories
42g
carbohydrates
8g
fat
1g
fiber
4g
protein
2223mg
sodium
0g
sugar
Ingredients
3 liters water
45 g kosher salt
300 g basmati rice, rinsed
30 ml olive oil
1 russet potato, sliced into 1/4-inch slices
1 pinch ground cumin
salt to taste
45 g butter, thinly sliced
1 pinch saffron threads
22.5 ml hot water
1 tbsp chopped parsley, or to taste
Directions
Step 1
In a pot, bring water and kosher salt to a boil. Add the rinsed rice and cook for exactly 7 minutes. Drain the rice.
Step 2
Heat olive oil in a pot over medium-high heat. Arrange a single layer of potato slices in the bottom of the pot. Sprinkle with cumin and salt, then cook until the potatoes sizzle for 2 to 3 minutes. Top the potatoes with the par-cooked rice to form an even layer. Reduce the heat to low and place the butter slices over the rice.
Step 3
Cover the pot with a layer of clean paper towels, then place the lid over the towels. Steam the rice until it is fluffy, about 45 minutes.
Step 4
Grind the saffron threads using a mortar and pestle. Mix the crushed saffron with 22.5 ml of hot water in a large bowl. Add a couple of spoonfuls of rice to the saffron mixture and stir until the rice turns yellow.
Step 5
Spoon the remaining rice into a serving bowl. Top with the saffron-infused rice and arrange the potato slices around the edges of the bowl. Garnish with parsley.