Persian Rice
A delicious and fluffy Persian rice dish, perfect as a side or main. This rice is steamed to perfection and topped with saffron for an aromatic finish.
Ingredients
- water (3 quarts)
- kosher salt (3 tablespoons)
- basmati rice (2 cups)
- olive oil (2 tablespoons)
- russet potato (1 )
- ground cumin (1 pinch)
- salt (0 )
- butter (3 tablespoons)
- saffron threads (1 pinch)
- hot water (1.5 tablespoons)
- chopped parsley (1 tablespoon)
Instructions
- Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover the bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 255
- fat: 8 g
- sats: 3 g
- carbs: 42 g
- fibre: 1 g
- protein: 4 g
- salt: 2.223 g