Persian Rice

Name: Persian Rice
Ingredients: 2 cups basmati rice; 4 cups water; 3 tablespoons salt, divided; 2 raw potatoes, peeled cut into half inch slices; 4 tablespoons canola oil, divided; 1 teaspoon turmeric, divided or 1 teaspoon saffron, if you can afford it divided

6 ingredients

10 steps

Ingredients

2 cups basmati rice
4 cups water
3 tablespoons salt, divided
2 raw potatoes, peeled cut into half inch slices
4 tablespoons canola oil, divided
1 teaspoon turmeric, divided or 1 teaspoon saffron, if you can afford it divided

Directions

1

Place rice in boiling water to which 2 tablespoons of salt has been added, cooking until done, approximately 20 minutes.
2

(I personally make my rice in the microwave so follow your own method for rice success!)
3

Drain rice and rinse in cool water then strain.
4

Cover bottom of pan with 2 tablespoons canola oil and then sprinkle 1/2 teaspoon turmeric and 1/2 tablespoon salt, then layer the potatoes on the bottom of the pan.
5

Cover the potatoes with the other 1/2 teaspoon turmeric and 1/2 tablespoon salt.
6

Cover potatoes with rice and top with 1 tablespoon or so of canola oil.
7

Take a dish towel and wrap it around the lid and then place lid on pan.
8

Place lid on pan and put pan on burner for 45 minutes at very low heat.
9

Remove lid and place plate upside down on pan.
10

Invert and serve.