INGREDIENTS
1 tbsp
Parsley
1
Russet potato, cut into 1/4-inch slices
2 cups
Basmati rice
3 tbsp
Kosher salt
1 pinch
Saffron threads
1
Salt
2 tbsp
Olive oil
1 pinch
Cumin, ground
3 tbsp
Butter, slices, or to taste thin
3 qt
Water
1 1/2 tbsp
Water, hot