Persian Rice

Recipe View In a large pot, combine water and kosher salt; bring to a vigorous boil. Add the rinsed basmati rice and cook for exactly 7 minutes, stirring occasionally. (7 minutes)

Recipe View Drain the rice thoroughly in a colander. While the rice is draining, heat olive oil in the same pot over medium-high heat. (2 minutes)

Recipe View Arrange potato slices in a single layer to cover the bottom of the pot. Sprinkle with cumin and a pinch of salt. Cook until the potatoes are sizzling and lightly golden, about 2 to 3 minutes. (3 minutes)

Recipe View Gently layer the drained rice over the potatoes, creating an even surface. Reduce the heat to low. Distribute the butter slices evenly over the rice. (2 minutes)

Recipe View Cover the pot with a layer of clean paper towels, ensuring they do not touch the sides of the pot. Place the lid tightly over the paper towels. This helps to absorb excess moisture and create a fluffy texture. Steam the rice over low heat until it is tender and fully cooked, approximately 45 minutes. (45 minutes)

Recipe View While the rice is steaming, prepare the saffron infusion. Using a mortar and pestle, gently grind the saffron threads into a fine powder. In a small bowl, mix the crushed saffron with 1 1/2 tablespoons of hot water. (5 minutes)

Recipe View In a separate large bowl, spoon a couple of spoonfuls of the steamed rice into the saffron mixture. Stir until the rice is evenly coated with the golden saffron color. (2 minutes)

Recipe View Gently spoon the remaining white rice into a serving bowl. Top with the vibrant saffron rice, creating an appealing contrast. Carefully arrange the golden potato slices around the edges of the bowl. Garnish with freshly chopped parsley to add a touch of freshness. (5 minutes)