Iraquian Rice With Potato Crust (Zwt3)

READY IN: 1hr 10mins
Recipe by Acerast

Another from Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". They recommend serving it with roast lamb. Posted for ZWT3

Top Review by UmmBinat

I changed a lot because I was worried about some of the directions and ingredients not working. The result was very good with my changes I can't say anything for the original recipe because I didn't try it as written but I used the basic idea. I used white Basmati rice, some chicken stock and some water in the usual amount I use to cook rice (I also used all water once and it was very good as well). I may have used less garlic and had to turn the heat to higher than the lowest setting at first to get a slight crust on the potatoes but that may be my burner, then I turned it down. I then followed from there but did not add the blanched almond because it didn't go with what I was serving it with. A recipe I will post soon Iraqi koosa meshwi?, ground beef stuffed zucchini & tomato sauce. I would make this again as I did, possibly including toasted sliced almonds depending what I serve it with.

Ingredients Nutrition


  1. Melt the 3 Tablespoons of butter in a saucepan over medium heat.
  2. Stir in the rice and cook for 1 minute.
  3. Add the boiling water and 1 teaspoon of salt.
  4. Cover, lower the heat and simmer for 10 minutes.
  5. Remove from the heat and drain, reserving the rice.
  6. In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
  7. In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
  8. Sprinkle with the garlic.
  9. Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
  10. Cover the pot with aluminum foil and put the cover on top.
  11. Cook over very low heat for 45 minutes, or until the rice is tender.
  12. Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
  13. Serve on warm plates with spoons of rice beside crisp garlic-potatoes.

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