Denise says:
This is a popular layered rice and potato dish which is cooked very much in the tradition of Persian/ Iranian cuisine. The combination of textures – crispy potatoes and nutty creamy rice is really delicious and the saffron adds a tasty aromatic flavouring which delightfully infuses the white rice and turns it pale yellow.
Whether you soak your rice depends on time and tradition. But soaking rice can shorten the cooking time and allow for maximum expansion of long-grain rice, particularly basmati. A soak also makes the grains a little less brittle so they're less likely to break during cooking and some people find that rinsing washes off loose starch, and makes the rice less sticky..
Preparation Time: 10 minutes plus 30 minutes to soak the rice
Cooking Time: 30 minutes
Serves: 6 – 8 people
Ingredients:
375g basmati rice2 teaspoons powdered chicken stock or 1 cube
300g potatoes – roughly 2 – thinly sliced
2 tablespoons vegetable oil
2 eggs – lightly beaten
6 threads of saffron
Salt and freshly ground black pepper
Method
1) Rinse the rice well – about 5 times until the water runs clear; this removes any excess starch. Soak for 30 minutes with 2 teaspoons of salt.2) Cook the rice in 750ml water. Add the chicken stock.
3) Slice the potatoes in the processor for even thin slices.
4) In a medium sized frying pan, heat the vegetable oil. Carefully place the thinly sliced potatoes in two layers on the base. Fry on a low light for 15 minutes but be careful not to burn them.
5) Rinse the cooked rice and drain. Add saffron and the beaten eggs to the rice. Season well and place on top of the potato layer. Even the rice out with a fork and press down gently to seal together. Continue to cook for a further 10 minutes.
6) Cover with kitchen towel or a lid. Leave for 30 minutes.
7) Remove the lid and invert onto a serving plate so that the potato base is on the top.
Serve with tagines and stews.