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Persian Rice Recipe

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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!

Deanna Cummings


3 quarts water
3 tbsp kosher salt
2 cups basmati rice (rinsed with water 3 times)
1 pinch ground cumin
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

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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