Persian Rice
"This looked so very yummy so I wrote it down. It is from a podcast by Taim's Einat Admony."
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
1 platter
- Serves:
- 4-6
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
- Place rice in boiling water to which 2 tablespoons of salt has been added, cooking until done, approximately 20 minutes. (I personally make my rice in the microwave so follow your own method for rice success!)
- Drain rice and rinse in cool water then strain.
- Cover bottom of pan with 2 tablespoons canola oil and then sprinkle ½ teaspoon turmeric and ½ tablespoon salt, then layer the potatoes on the bottom of the pan. Cover the potatoes with the other ½ teaspoon turmeric and ½ tablespoon salt.
- Cover potatoes with rice and top with 1 tablespoon or so of canola oil.
- Take a dish towel and wrap it around the lid and then place lid on pan.
- Place lid on pan and put pan on burner for 45 minutes at very low heat.
- Remove lid and place plate upside down on pan. Invert and serve.
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