Persian Rice Draft

Name: Persian Rice
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 4 cups Persian rice (rinsed); 6¼ cups water (plus a little less than ½ cup); 6–7 tbsp vegetable oil (about 2 tbsp for the water and 4-5 tbsp for the pot); 3–4 tsp salt (level); 2–3 potatoes (peeled, sliced a little under ½ inch (1 cm) thick; how many depends on the pot); ¼ tsp coriander seeds (whole); ¼ tsp cumin seeds (whole); 1 pinch turmeric; 1 medium onion (peeled and sliced)

Persian rice that cooks slowly over a layer of potatoes and spices, and I turn the pot out onto a platter so the crisp bottom ends up on top.

Prep15 min
Cook1 hr 15 min
Total1 hr 30 min
KashrutParve

What you need

Amount:×1

4 cups Persian rice, rinsed
6¼ cups water, plus a little less than ½ cup
6–7 tbsp vegetable oil, about 2 tbsp for the water and 4-5 tbsp for the pot
3–4 tsp salt, level
2–3 potatoes, peeled, sliced a little under ½ inch (1 cm) thick; how many depends on the pot
¼ tsp coriander seeds, whole
¼ tsp cumin seeds, whole
1 pinch turmeric
1 medium onion, peeled and sliced (optional)

How I make it

Pour the water into a large pot, add about 2 tbsp oil and 3-4 tsp salt and bring to a boil over high heat.
Add the rice and cook for 5-7 minutes, just until half-cooked (the center of each grain should still be a little hard). Remove from the heat and drain.
Cover the bottom of the same pot with 4-5 tbsp oil and sprinkle in the coriander, turmeric and cumin.
Arrange the potato slices (and the onion, if using) over the spices to cover the whole bottom of the pot. If you like, press potato slices against the sides too.
Add the drained rice and a little more water (less than ½ cup), cover and cook over high heat for 5-6 minutes.
Lower the heat and keep cooking for about 1 hour.
Turn the pot out onto a platter and serve.

What I've learned

For Shabbat I leave the pot on the hot plate for about 2 hours instead of 1 hour on the stove.

Source: ChefEf (chefef.com)