Persian Rice

Name: Persian Rice
Ingredients: 3 quarts water; 3 tablespoons kosher salt; 2 cups basmati rice, rinsed; 1 pinch ground cumin; salt to taste; 2 tablespoons olive oil; 1 russet potato, cut into 1/4-inch slices; 3 tablespoons butter, cut into thin slices, or to taste; 1 pinch saffron threads; 1 1/2 tablespoons hot water; 1 tablespoon chopped parsley, or to taste

11 ingredients

5 steps

Ingredients

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 1/2 tablespoons hot water
1 tablespoon chopped parsley, or to taste

Directions

1

Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
2

Heat olive oil in a pot over medium-high heat. Cover bottom of 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.
3

Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
4

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 spoonfuls of rice to saffron mixture and stir until rice is yellow.
5

Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.