A challenge for a cold and foggy November day.
My expectations were high. A couple of years ago my friend and I made this in a special rice cooker for Persian rice. The rice cooker did the work and the rice crust came out well. Put I wanted to make it in a pot the traditional way.
As always, lot of different recipe options to choose from. Some just prepare the rice with a crust. Some cover the bottom of the pot with Lavash bread. Others use potato slices. Some mix a bit of the rice with yogurt and saffron water.
I choose a bit of two options and waited for the fail or the success.
10 saffron pieces, crushed with a pestle and mortar, with 4 tbsp boiling water in a small cup. Cover and let it sit for 1 hour.
Cut the potatoes in 3 mm thick slices.
Wash the Basmati at least 3 times. Put it with a good tsp of salt into a lot of boiling water and cook it for 8 min. Drain. Take away 1/4 of the rice and mix it with 2 tbsp Greek yogurt and 3 tsp saffron water.
Put enough rapeseed oil in thr pot to cover the bottom. Lay out the potato slices and start to fry them. When one sid3 is brown, turn them and pour a bit more saffron water on top. Place the yellow rice on top. Press down a bit. Place the other rice on top. With a spoon, make 5 holes. Sprinkle more saffron water over the rice and a good dash of oil.reduce the heat to low and cover the pot with a lid. After 30 min, take a kitchen towel and stick it under the lid. Cook 10 more minutes. Take it off the heat and let it rest 5 min.
With a knife, cut around the edge of the pot. Take a plate and turn the pot over.
I would call it a success. The potatoes wete crispy, the top layer of the rice too. Tge shite rice was very fluffy.
I ate mine with leftover Chorizo and smoked pumpkin stew.
I am looking forward to 2 stir fried rice dishes this week.
Ingredients list:
2 rice cooker cups Basmati rice
Salt, 10 Saffron strings, 4 tbsp boiling water
2 potatoes, 2 - 3 tbsp Greek yogurt,
4 tbsp rapeseed oil
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