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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain. | 2. 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. | 3. Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes. | 4. 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. | 5. Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	quarts		0.0	0.0	0.0	0.0
kosher salt	3	tablespoons		-	-	-	-
basmati rice	2	cups	rinsed	-	-	-	-
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
salt	to taste			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
russet potato	1		cut	-	-	-	-
butter	3	tablespoons	cut	256.5	11.7855	8.0145	21.6
saffron thread	1	pinch		-	-	-	-
water	1 1/2	tablespoons		0.0	0.0	0.0	0.0
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.