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Persian Rice

Chef John
  • 70 minutes
  • Serves 8

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