Ingredients
- 12 cups water for cooking rice
- 2 tablespoons kosher salt for cooking rice
- 2 cups basmati rice rinsed
- 1 1/2 tablespoons olive oil
- 1 russet potato cut into 1/4-inch slices
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- salt to taste
- 3 tablespoons butter sliced
- 1 pinch saffron threads
- 1 1/2 tablespoons hot water
- Turmeric as needed (optional)
- Chopped parsley for garnish
Instructions
- Fill a large pot with water and add kosher salt. Bring to a boil. Add rinsed basmati rice, stir gently, and cook for exactly 7 minutes until the rice is partially cooked. Drain the rice and set aside.
- Heat olive oil in a pot over medium-high heat. Arrange 1/4-inch potato slices in one layer to cover the bottom. Sprinkle ground cumin, cinnamon, and a little extra salt over the potatoes. Cook for 2-3 minutes until the potatoes start to sizzle, then carefully layer the parboiled rice evenly on top. Place butter in thin slices over the rice.
- Cover the pot with a layer of clean paper towels, then place the lid on top. Reduce heat to low and steam for 45 minutes until the rice is light and fluffy and a crispy crust (tahdig) forms at the bottom.
- In a small mortar, grind a pinch of saffron threads. Mix the ground saffron with hot water. In a large bowl, combine a few spoonfuls of rice with the saffron water until the rice turns yellow. If desired, stir in some turmeric to enhance the yellow color. Spoon the saffron rice over the remaining rice in your serving bowl and garnish with chopped parsley.
