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    You are in: Home / Recipes / Iranian Rice With Potato Crust and Saffron Recipe
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    Iranian Rice With Potato Crust and Saffron

    Average Rating:

    4 Total Reviews

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    • on June 05, 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.

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    • on December 16, 2007

      Excellent!

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    • on March 04, 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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    • on February 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.

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    Nutritional Facts for Iranian Rice With Potato Crust and Saffron

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.8
     
    Calories from Fat 106
    31%
    Total Fat 11.8 g
    18%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 92.1 mg
    3%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 2.5 g
    10%
    Sugars 0.6 g
    2%
    Protein 5.0 g
    10%

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