i learnt this recipe ages ago at a middle eastern cooking class. i made it a few times and then it languished alone in the bottom of my recipe drawer and finally got lost. this week the temperature dropped 10 degrees for a couple of days and i suddenly had to make the yummy golden crunchy potatoes and rice that i had in my memory. it may be best to look away if you have a weakness for carbs. especially golden crispy crunchy ones…. may not be a health kick recipe but at least you know what’s in it right? there’s very few ingredients and it’s easy as a really easy thing.
Persian rice and potatoes
Ingredients
2 cups long-grain rice (I use Basmati)
butter
2 good size potatoes (peeled and thinly sliced)
Method
Put rice and 4 cups water in pot over medium-high heat, and stir until it starts to boil. Turn down heat so that the rice stays at a gentle boil and stir occasionally. When rice is about half done, I give it about 7 minutes, take off the heat and drain.
While rice cooks, melt 2 tablespoons butter over medium heat until sizzling in a large flat frying pan. Arrange potatoes evenly in the butter.
Pile the cooked rice on top of the potatoes. Cut 2 tablespoons butter into tiny cubes and dot over the rice. Cover and leave over the lowest heat your stove will let you without peeking under the lid for at 2 hours.
Now you can have a squizz under the rice and check the potatoes are golden and crispy, you can also dot over a bit more butter and cook for a few minutes. When you serve it up make sure everyone gets some crunchy potato/rice crust or there will be trouble
if you don’t like my version, you could try Bitten or recipe wiki and this is Elra’s drool-worthy photo of her rice&potatoes
image: elrascooking.blogspot.com
Good ribsticking stuff ! What do you eat it with ?