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Persian Rice
Persian Rice
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Golden crispy potato-topped Persian rice with fragrant saffron, cumin, and butter-infused basmati.
Ingredients:
  • 3 quarts water
  • 3 tablespoons kosher salt
  • 2 cups basmati rice, rinsed
  • 2 tablespoons olive oil
  • 1 russet potato, cut into 1/4-inch slices
  • 1 pinch ground cumin
  • salt to taste
  • 3 tablespoons butter, cut into thin slices, or to taste
  • 1 pinch saffron threads
  • 1.5 tablespoons hot water
  • 1 tablespoon chopped parsley, or to taste
Instructions:
  • In a pot, combine water and kosher salt and bring to a vigorous boil. Stir in rice and cook precisely for 7 minutes while stirring occasionally. Drain the rice.
  • In a pot over medium-high heat, heat olive oil. Place one layer of potato slices at the bottom. Sprinkle cumin and salt over the potatoes. Cook until sizzling, about 2 to 3 minutes. Top with rice to form an even layer. Reduce heat to low and place butter slices over the rice.
  • Cover the pot with a layer of fresh paper towels and then place the lid on top. Steam until the rice is fluffy, approximately 45 minutes.
  • Crush saffron threads in a mortar and pestle to release the flavors. Combine the crushed saffron with 1 1/2 tablespoons of hot water in a large bowl. Stir in a couple of spoonfuls of rice until evenly coated in the vibrant saffron mixture.
  • Transfer the rest of the rice to a beautiful serving bowl. Layer saffron rice on top and arrange potato slices along the rim of the bowl. Finish by sprinkling fresh parsley over the dish for a pop of color and flavor.

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