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
Print Recipe
Pin Recipe 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.
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