Persian Rice Dish
Ingredients List
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3 quarts water
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3 tablespoons kosher salt
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2 cups basmati rice, rinsed
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2 tablespoons olive oil
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1 russet potato, cut into 1/4-inch slices
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1 pinch ground cumin
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salt to taste
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3 tablespoons butter, cut into thin slices, or to taste
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1 pinch saffron threads
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1 ½ tablespoons hot water
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1 tablespoon chopped parsley, or to taste
Instructions
In a pot, combine water and kosher salt and bring to a boil. Add the rice and cook for exactly 7 minutes, stirring occasionally. Drain the rice when done.
In a pot, heat olive oil over medium-high heat. Arrange a single layer of potato slices at the bottom of the pot. Sprinkle cumin and salt over the potatoes. Cook for 2-3 minutes until the potatoes begin to sizzle. Then, top the potatoes with a layer of rice, ensuring an even spread. Lower the heat, and place slices of butter on top of the rice.
Cover the pot with a layer of clean paper towels, then secure the lid on top of the towels. Let the rice steam for about 45 minutes, until it's fluffy and fully cooked.
Crush the saffron threads using a mortar and pestle. Combine the ground saffron with 1 1/2 tablespoons of hot water in a large bowl. Stir in a few spoonfuls of rice into the saffron mixture until the rice turns a vibrant yellow color.
Transfer the remaining rice to a serving dish. Layer the saffron rice on top and arrange the crispy potatoes along the edges of the bowl. Garnish with a sprinkle of fresh parsley.
Chef's Tips
If you prefer, you can substitute vegetable oil for olive oil in this recipe.
This dish pairs wonderfully with nearly any meal, but it's especially delicious when served alongside my Duck Fesenjan recipe.
Nutritional Information (per serving)
| 255 | Calories |
| 8g | Fat |
| 42g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 3g | 17% |
| Cholesterol 11mg | 4% |
| Sodium 2223mg | 97% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 4g | 8% |
| Vitamin C 6mg | 7% |
| Calcium 20mg | 2% |
| Iron 1mg | 3% |
| Potassium 124mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5