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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (385g) Recipe makes 4 servings |
||
| Calories 342 | ||
| Calories from Fat 106 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 92mg | 3% | |
| Potassium 403mg | 11% | |
| Total Carbohydrate 53.6g | 17% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 0.7g | ||
| Protein 5.1g | 10% | |
Iranian Rice With Potato Crust and Saffron
SERVES 4
Ingredients
- 1 cup rice
- 4 cups water
- 1/4 teaspoon saffron
- 1/2 teaspoon warm water
- 2 small potatoes
- 1/4 cup melted butter
Directions
1
Clean, wash, and soak rice for 30 minutes.2
Cook in a pan with 4 cups water.3
Boil on high heat for 5 minutes.4
Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.5
Mix saffron and warm water; set aside.6
Peel potatoes and cut into thick round slices.7
Pour saffron in a pan.8
Add 2 tbsps. melted butter and potatoes, and mix very well.9
Spread sliced potatoes in the bottom of the pan and spoon all rice over.10
Sprinkle with remaining butter.11
Cover pan with aluminum foil and leave on very low fire until done.12
Transfer rice to a platter so that sliced potatoes are on top of rice.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > Asian > S.W. (Middle Eastern) > Iranian/Persian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: UmmBinat
On Jun 5, 2009
5 stars with butter I'm sure. Since the recipe says to cut the potatoes into thick round slices you definitely should lightly fry the potatoes, this also gives more flavour to the dish. I did mine in olive oil as we are dairy free here. In place of the butter I used some grape seed oil and like Morti, after the rice is cooked I rim the pan with paper towels and put on a tight fitting lid. This was good without the butter but not as flavorful. I did add some sea salt at the end as I felt it needed it without the addition of butter. I may make this again with a dish that has a sauce to it.
From: Spice girl
On Feb 26, 2005
I have always been making this a wonderful recipe....only thing I do is lightly fry the potatoes. Whatever you do this dish turns out excellent. It can be had as it is or served with some fried chicken. Mine I serve with a chicken dish.
From: Morti
On Mar 4, 2007
One of my favorite way to make persian rice! I love those crisp potatoes. I always placed tea towel on top of the pot before putting the lid on to absorb some of the steam and the potatoes were crisper.
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