- 250 gr basmati rice (for example Tilda)
- 2 potatoes
- butter or sunflower oil
- wash the rice and then soak it over night in a bowl with water and some salt
- next evening: peel the potatoes and cut it in thin slices meanwhile give some saffron in a little cup with 1 table-spoon water
- similar to pasta cook water in a big pot till it boils, add very little salt and the washed rice from the night before without the water
- as soon the rice is coming to the surface, strain the water and keep the rice
- in another pot you either take melted butter or some sunflower oil, cover the bottom of the pot with the sliced potatoes
- put all the rice except 3 table-spoon on top of the sliced potatoes. Mix the rest of the rice with the saffron and then put in a corner of the rice. Make some whole with the knife and add some drops of water and some oil or butter. Cover the lid with a kitchen towel and put the pot on very low fire for about 35 to 45 minutes. Then test if done.
- Carefully give the saffron rice in a cup and put the white rice on a tray. Then give the saffron rice on top of it. Know it looks like a yellow snow mountain. Put the crispy potato (we call it tadik) around it.
- Ready to serve.
- You can leave the saffron away. That’s the way my Mum does it for the daily rice.
- You can also leave the potatoes away, so you get crispy rice. Before you serve it, flip it over on a plate. Then it looks like a rice cake.
- for further rice recipe check out the post Zereshk Polo
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