Chef John's Persian rice features fluffy basmati rice flavored with butter, saffron, and cumin, topped with slices of beautiful golden crisp potatoes.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
255 Calories
Recipe Instructions
Step 1
Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
Step 2
Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.
Step 3
Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.
Step 4
Heat olive oil in a pot over medium-high heat. Cover bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
Step 5
Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 ½ tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.
Ingredients
salt to taste
2 tablespoons olive oil
3 quarts water
1 pinch ground cumin
1 pinch saffron threads
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
