in Middle East

Persian-style rice

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Ingredients for 4 servings:

  • 1 kg rice (long grain or basmati)
  • 2 large potatoes, raw
  • Salt
  • olive oil

Instructions

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

learned from my Persian sister-in-law and cooked again and again

Cook the rice in plenty of salted water until half cooked (it should still be hard on the inside), then drain. Peel the potatoes and slice them into 2-3mm thick slices (best done with a bread slicer). Add a little olive oil to a nonstick pan and line the bottom of the pan with the potato slices (the bottom should be as evenly covered as possible). Add a little salt, then fry briefly. Spread the drained rice on top of the potato slices. Spread a tea towel over the pan, cover it (as tightly as possible), and finish cooking over medium heat. Be careful not to burn the pan! The potato slices should be golden brown and crispy, and the rice should be dry and grainy.

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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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