Chelo Seebzamini -- Iranian Rice With Saffron Potatoes

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READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3-4 quart casserole dish, with a tight fitting lid, bring 6 cups of water to a boil over high heat.
  • Pour the rice in slowly so the water doesn't stop boiling.
  • Stir a couple times, boil for 5 minutes and then drain in a sieve.
  • Meanwhile, crush the saffron and sugar together and dissolve in the teaspoon of warm water.
  • Pour it into the casserole along with the melted butter.
  • Add the potatoes and turn them with a spoon until they are coated.
  • Spread the potatoes out flat so they cover the bottom of the dish.
  • Spoon the rice over them, mounding it slightly in the centre.
  • Dot the top of the rice with the remaining butter.
  • Cover tightly and cook over a high heat for 5 minutes.
  • Now place a sheet of aluminium foil over the dish to seal it completely.
  • Put the lid back in place, reduce the heat as low as possible and steam the rice and potatoes for 45 minutes, or until tender.
  • To serve, spoon the rice in a mound on a heated platter.
  • Lift out the potatoes and serve them browned side up on the rice.
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