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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse then soak rice for 10 minutes to 30 depending on quality. | 2. Melt 2 Tablespoons of butter in a saucepan over medium heat. | 3. Stir in the drained soaked rice and cook for 1 minute. | 4. Bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain. | 5. Melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste. | 6. In a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in). | 7. Sprinkle with the garlic. | 8. Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice. | 9. Cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender. | 10. Removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! Then flip --. | 11. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
basmati rice	3/4	cup		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
sea salt				-	-	-	-
potato	2		peeled sliced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015

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