Persian Style Rice

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

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

Instructions

Cook the rice in plenty of salted water until it is about half ready (must still be hard inside), then strain.
Peel the potato and cut into 2-3mm thick slices (best with a bread slicer).
Put some olive oil in a coated pan and line the bottom of the pan with the potato slices (the bottom should be covered as completely as possible). Salt a little, then fry briefly. Spread the drained rice on the potato slices.
Spread the kitchen towel (tea towel) over the pan, put the lid on it (as tight as possible) and finish cooking over medium heat.
Be careful not to burn the hanger!
The potato slices should be golden brown and crispy, the rice dry and grainy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.