Arabic potato rice

Ingredients for 4 servings:

• 400g basmati
• lots of salt water, hot
• 3 large potatoes
• 2 tsp salt
• 1 tbsp butter
• 2 tbsp oil
• some oil for the pan

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

I ate like this in Iran

Rinse the rice thoroughly in a sieve until the water runs clear. Heat the butter with 2 tablespoons of oil. Add a handful of rice and fry until browned, stirring constantly. Add the remaining rice and heat briefly, stirring occasionally. Pour in plenty of hot salted water (be careful, it will boil over immediately because the rice is hot!), as if cooking spaghetti. The rice should float. Meanwhile, peel the potatoes and cut them into 2 cm thick slices. Brush a non-stick pan with oil, sprinkle with salt, and cover them densely with the potato slices. After about 10 minutes, taste the rice; it should still be firm inside. Drain the rice through a sieve and pour it onto the potatoes while it’s still dripping wet. Place a clean kitchen towel or towels over the rice, cover the pan, and cook at medium heat for about 20 minutes. You can test whether the potatoes are done with a fork. Turn the “rice cake” out onto a plate. It tastes delicious with any dish that includes rice, but it’s also delicious on its own. Tip: The rice can be varied with different spices.