Persian Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup basmati
- 2 large potatoes
- olive oil
- butter
- salt
- 2 teaspoons turmeric
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into 1 cm thick slices. Boil rice in salted water for 10 minutes, rinse and drain.
- Heat the olive oil in a saucepan, arrange the potato slices on the bottom of the saucepan and season with salt, pile the rice on the potato slices in a cone shape, pour the butter and turmeric over the rice and season with salt. Wrap the lid in a kitchen towel and put it on firmly. Steam the dish over a low heat for about 15 minutes. Then turn off the stove and let the rice cook for about 5 minutes.
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