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Basmati Rice With Potato Crust

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“Delicious with Stuffed Zucchini in Tomato Sauce or Kousa. Persian like I believe though this was inspired by a modification of Iraquian Rice With Potato Crust (Zwt3) which I don't believe is actually Iraqi.”
READY IN:
1hr 4mins
SERVES:
2-3
YIELD:
2
UNITS:
Metric

Ingredients Nutrition

  • 78.07 ml plus 2 tablespoons butter
  • 177.44 ml white basmati rice
  • 946.36 ml water (may use some chicken stock if wished along with water)
  • sea salt, to taste
  • 2 medium potatoes, peeled and thinly sliced (I like to use yellow fleshed potatoes)
  • 1 garlic clove, minced

Directions

  1. Rinse then soak rice for 10 minutes to 30 depending on quality.
  2. Melt 2 Tablespoons of butter in a saucepan over medium heat.
  3. Stir in the drained soaked rice and cook for 1 minute.
  4. Bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain.
  5. Melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste.
  6. In a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in).
  7. Sprinkle with the garlic.
  8. Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
  9. Cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender.
  10. Removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! Then flip --.
  11. Enjoy!

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