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Persian Rice Recipe

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Persian Rice image

 

This recipe for Persian Rice, by , is from Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deanna Cummings

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts water
3 tbsp kosher salt
2 cups basmati rice (rinsed with water 3 times)
1 pinch ground cumin
salt
2 tbsp olive oil
1 russet potato cut into inch slices
3 tbsp butter cut into small pieces
1 pinch saffron threads (if desired)
1 tbps hot water
1 tbsp chopped parsley

Directions:
Directions:
1. Bring water and salt to a boil in a pot, add rice and cook, stirring, for exactly 7 minutes. Drain.
2. Heat olive oil in a wide, thick bottomed pot over medium-high heat. Cover bottom of pot with 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 a layer heaped in the middle and not touching the sides of the pot. Reduce heat to low and place butter slices over rice.
3. Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
Grind saffron threads with a spoon into tiny pieces. Mix crushed saffron with 1 tbsp hot water in large bowl. Add a couple spoonfulls of rice to saffron mixture and stir until rice is yellow.
4. Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with the potatoes. Garnish with parsley.

 

 

 

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