Ingredients
Equipment
Method
Directions
- Begin by rinsing the basmati rice under cold water until the water runs clear, then let it drain in a colander.
- In a large pot, bring 12 cups of water to a rolling boil. Add 2 tablespoons of kosher salt to the boiling water.
- Once the water is boiling, add the rinsed basmati rice and cook for about 6-8 minutes, until al dente.
- Drain the rice in a strainer and rinse briefly with cold water to stop the cooking process.
- In the same pot, heat 1 1/2 tablespoons of olive oil over medium heat. Arrange the potato slices in a single layer, sprinkle with salt, cumin, and cinnamon.
- Gently spoon the drained rice over the potato layer. Create small holes in the rice to allow steam to escape, and drizzle the sliced butter over the top.
- Cover the pot with a kitchen towel and place the lid on tightly. Turn the heat to low and let it steam for about 30-40 minutes.
- Meanwhile, steep the saffron in hot water for about 10 minutes to release its color and flavor.
- Once the rice is steamed, fluff it with a spatula, incorporating the saffron water. Serve garnished with chopped parsley and crispy tahdig.
Notes
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of water to keep it moist.
- For a sweeter twist, use sweet potatoes instead of regular potatoes.