in Africa, Egypt, Middle East

Persian rice

updated

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Ingredients for 4 servings:

  • 2 cups Basmati
  • 2 large potatoes
  • e.g. olive oil
  • e.g. butter
  • n. B. Salt
  • 2 tsp turmeric

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into 1 cm thick slices. Boil the rice in salted water for 10 minutes, rinse, and drain. Heat olive oil in a saucepan, arrange the potato slices on the bottom of the pan and season with salt. Pile the rice on top of the potato slices in a cone shape. Sprinkle the rice with butter and turmeric and season with salt. Wrap the lid in a kitchen towel and cover tightly. Steam the dish over low heat for about 15 minutes. Then turn off the heat and let the rice cook for about 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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