Authentic Persian Rice Recipe

Ingredients

• 3 quarts water
• 3 tablespoons kosher salt
• 2 cups basmati rice, rinsed
• 2 tablespoons olive oil
• 1 russet potato, cut into 1/4-inch slices
• 1 pinch ground cumin
• salt to taste
• 3 tablespoons butter, cut into thin slices, or to taste
• 1 pinch saffron threads
• 1.5 tablespoons hot water
• 1 tablespoon chopped parsley, or to taste

Instructions

1. Bring water and kosher salt to a boil in a pot. Add rice and cook, stirring for precisely 7 minutes. Drain thoroughly.
2. Heat olive oil in a pot over medium-high heat. Arrange a single layer of potato slices to cover the bottom of the pot. Sprinkle cumin and salt evenly over the potatoes. Cook until potatoes are sizzling, approximately 2 to 3 minutes. Then, evenly layer the rice over the potatoes. Reduce heat to low and distribute butter slices over the rice.
3. Cover the pot with a layer of clean paper towels, then secure the lid over the towels. Steam until the rice achieves a fluffy texture, about 45 minutes.
4. Using a mortar and pestle, grind the saffron threads. In a large bowl, combine the crushed saffron with 1 ½ tablespoons of hot water. Add a few spoonfuls of rice to the saffron mixture and stir until the rice turns a vibrant yellow color.
5. Transfer the remaining rice to a serving bowl. Garnish the top with the saffron-infused rice and arrange the golden potato slices around the edges of the bowl. Sprinkle with fresh parsley for added flavor and visual appeal.

Nutrition

• Calories: 255 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 2223 mg
• Protein Content: 4 g
• Cholesterol Content: 11 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g