Persian crispy saffron rice (with potato)

Name: Persian crispy saffron rice (with potato)
Prep time: 12 min
Cook time: 1 h
Total time: 1 h 12 min
Cuisine: Asian
Ingredients: 150 gr best basmati rice, well washed; 1.5 tbsp vegetable oil; Salt; 1/2 tsp saffron threads finely pounded in a mortar with the 1/2 tsp sugar; 1/2 tsp sugar; 2 small potatoes, peeled and cut into 1cm slices

6 steps

Prep:12minCook:1h

Saffron rice with potato tadig.

Updated at: Thu, 28 Dec 2023 16:43:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories476.6 kcal (24%)

Total Fat11.1 g (16%)

Carbs85.1 g (33%)

Sugars2.3 g (3%)

Protein8.2 g (16%)

Sodium399.7 mg (20%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150 grbasmati rice

well washed

1 ½ Tbspvegetable oil

salt

½ tspsaffron threads

finely pounded in a mortar with the 1/2 tsp sugar

½ tspsugar

2potatoes

small, peeled and cut into 1cm slices

Instructions

Step 1

Fry rice in 1 tbsp oil for approximately 6 minutes (I used brown rice and so it doesn't really go translucent like the recipe suggests).

Step 2

Add 250ml water, bring to boil them turn down to a simmer. Put a clean tea towel between pan and lid (I used a strong elastic band to tie up sides to the pan lid top). Stir once then simmer until water's almost absorbed.

Step 3

Put 1 tbsp oil in bottom of rice cooker and around sides. Cover bottom and sides with a layer of potato slices. Add rice on top.

Step 4

Dissolve saffron and sugar in about 75ml water and add to rice so it's just reaching top of rice.

Step 5

Cook for full time in rice cooker (about 30 minutes).

Step 6

Turn out into a bowl so the browned potatoes for at the top. Ideally they should be crispy.