| 11 | 70 | 255 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 55 min | 8 |
| 3 quarts | Water |
| 3 tbsp | Kosher salt |
| 2 cup | Basmati rice, dry (rinsed) |
| 2 tbsp | Extra virgin olive oil |
| 1 medium | Russet potato (cut into 1/4-inch slices) |
| 1 pinch | Cumin (ground) |
| 1 dash | Salt (to taste) |
| 3 tbsp | Butter, unsalted (cut into thin slices, or to taste) |
| 1/2 tsp | Saffron (threads) |
| 1 1/2 tbsp | Water (hot) |
| 1 tbsp | Parsley, fresh (chopped; or to taste) |
Parboil the Rice: In a pot, bring water and kosher salt to a boil. Add the rice and cook, stirring occasionally, for exactly 7 minutes. Drain the rice and set aside.
Prepare the Potato Crust: Heat olive oil in a pot over medium-high heat. Arrange a single layer of potato slices on the bottom of the pot. Sprinkle with cumin and salt, then cook until sizzling (2–3 minutes).
Layer the Rice: Spread the parboiled rice evenly over the potatoes and reduce heat to low and dot the rice with butter slices.
Steam the Rice: Cover the pot with a layer of clean paper towels and secure with the lid. Steam over low heat for about 45 minutes until the rice is fluffy and the potatoes form a crispy crust.
Prepare Saffron Rice: Grind saffron threads using a mortar and pestle. Mix with 1 ½ tablespoons of hot water in a large bowl. Stir in a few spoonfuls of cooked rice until evenly yellow.
Assemble & Serve: Transfer the plain rice to a serving bowl. Top with the saffron-infused rice. Arrange the crispy potatoes along the edges of the bowl and garnish with parsley.
| Grain | 1.3 |
| Vegetables | 0.1 |
