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“This is how Iranians make the delectably crunchy "crust" on their rice. Yum! To parboil your rice, use my posted recipe, "Iranian Parboiled Rice". From My Persian Kitchen.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice potato into 1/4" rounds.
  2. In a large pot, add two tablespoons canola oil, the saffron water, and sprinkle with salt. Slightly shake the pot to mix the liquid.
  3. Add the potatoes and sprinkle each with a little salt.
  4. Add your rice.
  5. Cook on high for 10 minutes.
  6. Lower the temperature to low, place a towel over the top of the pot, cover, and steam for one hour.

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