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Iranian Rice With Potato Crust and Saffron

5.0(4)

Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.

by Dancer·published 2005-02-24

Long Grain Rice

Servings

4 serving(s)

Total time

1h 10m

prep 20 min

Calories / serving

343 kcal

Ingredients (6)

serves

Instructions (12 steps)

01Clean, wash, and soak rice for 30 minutes.
02Cook in a pan with 4 cups water.
03Boil on high heat for 5 minutes.
04Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
05Mix saffron and warm water; set aside.
06Peel potatoes and cut into thick round slices.
07Pour saffron in a pan.
08

Add 2 tbsps. melted butter and potatoes, and mix very well.

09Spread sliced potatoes in the bottom of the pan and spoon all rice over.

10Sprinkle with remaining butter.

11Cover pan with aluminum foil and leave on very low fire until done.

12Transfer rice to a platter so that sliced potatoes are on top of rice.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.