Persian Rice With Potatoes Recipes

Steps:

• Rinse and drain rice 2 times.
• Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
• Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
• Invert carefully onto a serving plate so sliced potatoes are on top of rice.

Steps:

• Tie cinnamon stick, cloves, peppercorns, and cardamom seeds in a small piece of cheesecloth; set aside. Fill a large saucepan with 4 quarts water and 1 tablespoon salt and bring to a boil over high heat. Stir in rice and spice sachet. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Discard sachet and strain rice through a fine-mesh sieve. Let stand in sieve 10 minutes.
• Meanwhile, peel potatoes and slice about 1/8 inch thick using a mandoline. Melt butter in a 12-inch nonstick skillet over medium heat, swirling to coat. Transfer butter to a large bowl for the rice mixture. Arrange potatoes in two layers in skillet in a circular pattern, overlapping slightly and working from the outside.
• Toss rice with butter, apricots, and raisins, and season with salt.
• Sprinkle cilantro over potatoes, and top with half of rice mixture, pressing down to form an even layer. Top with remaining rice mixture, continuing to press down, ensuring rice forms an even layer. Place a piece of cheesecloth directly on surface of rice, covering completely.
• Cover pan, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 20 to 25 minutes. Remove cheesecloth. Run a rubber spatula around edge of pan, and invert onto a serving platter, shaking gently to loosen rice from pan.

Steps:

• 1. Put sugar cube in a small mortar add the saffron threads to the top of it. Using the pestle, crush together into as fine a powder as possible. Place in a small cup. Add melted butter and boiling water. Set aside for 3 hours.
• 2. Soak washed rice in lukewarm water that generously covers it for 30 minutes. Drain
• 3. Put 10 cups water into a large pot and bring to a boil. Add 1 1/2 tablespoons salt and mix in. Scatter rice into the boiling water and bring to a boil again. Boil rapidly for 5 1/2 minutes. Drain rice immediately and leave in colander.
• 4. Put the butter in a nonstick pan and set over low heat. Add 2 tablespoons water plus 2 teaspoons of the saffron mix. Peel potato and cut into 1/8" slices.
• 5. Lay slices in an even layer in the bottom of the pan. Cut slices to fit to completely cover bottom if desired. A few blank spaces are fine.
• 6. When the butter is melted dump the rice on top of the potato slices. Cover and turn to medium-high. After 4 minutes, add the remainder of the saffron by dribbling over rice. Do this quickly
• 7. Drape a dish towel over the underside of the lid and then place back on the pan. (The towel will between the pan and the lid) Flip the towel ends on top of the lid so they do not burn. Turn heat to lowest heat possible and cook for an additional 25 minutes.
• 8. To serve, have a large warm serving plate ready. Remove cover and slide a knife along the inside of the pan to loosen rice. Put the serving plate on top o the pan of rice. Now, turn it over to invert rice on to the plate.
• 9. The "cake" will crumble a little, spreading out at the bottom, but this is as it should be. Serve immediately, cut into crust to serve.
• 10. Alternatively, empty just the rice rice onto the serving plate, scooping our gently with a spoon. Now remove the crust from the pan and with a butter knife or pair of kitchen scissors, cut into even wedges. You may arrange the wedges, crusty side up, around the rice or serve them on a separate plate.

Steps:

• For best results, soak the rice for a few hours in hot water and some salt before cooking.
• Peel the potatoes and slice them in a round shape.
• You could use the potatoes unpeeled as well since they add lots of fiber to your diet (I don't do this, I have picky kids).
• In a medium size pot, half-way filled with water, bring the water to a boil.
• Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.
• Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened.
• When the rice is half-crunchy half-soft, take it out and drain it in a kitchen strainer.
• Run tap water on top of it to wash out some of the salt.
• Pour the oil in the pot, add 4 oz of water.
• Lay the potatoes in the bottom of the pot, add a bit of salt, then pile up the rice loosely in the shape of a mountain, on top of the potatoes.
• With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process.
• Spread a little water on top and close the lid.
• Let it cook for a couple of minutes on high heat.
• When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.
• Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes.
• Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat.
• Note: If you have a choice, use Basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.

Steps:

• Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
• Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
• Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
• Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
• Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Steps:

• Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil. Stir occasionally. When rice is nearly done, about 10 minutes later, drain it.
• While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. Arrange potatoes in butter. Pour cooked rice over potatoes; turn heat to very low. Add 2 tablespoons butter and cover. Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek). Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
• Cut potato-rice cake into pieces and serve.

Steps:

• In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
• In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
• Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.

Steps:

• Stir saffron and 2 Tbsp. lukewarm water in a small bowl; set aside to bloom.
• Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking.
• Wipe out pot. Pour 1/3 cup oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom.
• Arrange potato slices in an even layer in bottom of pot. Season with 2 tsp. salt. Return rice to pot on top of potatoes in a mound (so it's higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 1/2 cup water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don't catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7-10 minutes (check after 7 minutes; if you don't see steam, cover and continue to cook).
• Pour remaining 1/4 cup oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30-40 minutes. Taste to make sure rice is fully cooked; if not, add 1/4 cup more water, then let steam another 10 minutes.
• Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.

Steps:

• Place the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain the bowl and fill again. Repeat several times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes.
• In the meantime, fill a large soup or stockpot with 6 quarts water. Cover and bring to a boil. Add 7 tablespoons salt (the water should be very salty) and stir to dissolve.
• Use a small mortar and pestle to grind the saffron into a fine powder with a pinch of salt. Set aside.
• Use a large fine-mesh sieve or colander to drain the rice well. Add rice to the pot and stir gently, then return sieve to the sink. Cook rice, checking the grains frequently for doneness. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it's done. Most Persian or Indian basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock.
• Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain.
• Use the lid of an 8-inch or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle. It's fine to use more than one piece of bread and patch things as needed. Alternatively, use a tortilla, which needs no trimming.
• Place the pot over medium heat and add the oil. Carefully lay bread atop the oil and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread - this will encourage steam to escape from the bottom of the pot and yield a crisp crust.
• In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid - the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting soggy.
• Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are elongated and dry and the edges of the crust turn a light golden brown.
• To serve, place a large platter or plate over the pot, gather your courage, praise your ancestors and flip the rice. It should drop onto the plate in one piece. Serve immediately. If not serving immediately, remove the tahdig to a separate platter to keep it from getting soggy as the rice continues to release steam.

Steps:

• Clean, wash, and soak rice for 30 minutes.
• Cook in a pan with 4 cups water.
• Boil on high heat for 5 minutes.
• Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
• Mix saffron and warm water; set aside.
• Peel potatoes and cut into thick round slices.
• Pour saffron in a pan.
• Add 2 tbsps. melted butter and potatoes, and mix very well.
• Spread sliced potatoes in the bottom of the pan and spoon all rice over.
• Sprinkle with remaining butter.
• Cover pan with aluminum foil and leave on very low fire until done.
• Transfer rice to a platter so that sliced potatoes are on top of rice.

Steps:

• Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
• Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.
• Pour any leftover butter in the bottom of the pot.
• Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
• Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
• This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
• When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
• Place a large platter over top of pot and very carefully invert the pot.
• The whole thing should slide out; if some potatoes come away, put them back where they belong.
• I was told the crust is called the"tadiq" and it is the part the family members all fight over.
• I admit that, when I tried to make this dish, it all fell apart; it was tasty though.