Persian Rice With Potatoes
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- Salt and black pepper
- 2cups long-grain rice, like Basmati
- 4 to 6tablespoons butter
- 1pound russet or other all-purpose potatoes, peeled and thinly sliced
Nutritional analysis per serving (8 servings)
277 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 5 grams protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil. Stir occasionally. When rice is nearly done, about 10 minutes later, drain it.
- Step 2
While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. Arrange potatoes in butter. Pour cooked rice over potatoes; turn heat to very low. Add 2 tablespoons butter and cover. Cook over lowest possible heat, undisturbed, for at least 1½ hours, or until potatoes are crisp (use a spatula to peek). Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
- Step 3
Cut potato-rice cake into pieces and serve.
Private Notes
Comments
You must be careful just to parboil the rice before steaming. Otherwise, you will have mushy rice by the end. We sometimes just use rice, without the potato, or sometimes a flour tortilla. You can mix oil and butter at the bottom of the pan. We cook it a bit hotter at first and then turn it down very low. I put a double thickness of a good paper towel under the lid to it. I think it's usually done in about 45 minutes. When done right, it's the best rice you'll ever eat.
This is delicious. Next time will double the onions and the dates. Maybe even triple.
You must be careful just to parboil the rice before steaming. Otherwise, you will have mushy rice by the end. We sometimes just use rice, without the potato, or sometimes a flour tortilla. You can mix oil and butter at the bottom of the pan. We cook it a bit hotter at first and then turn it down very low. I put a double thickness of a good paper towel under the lid to it. I think it's usually done in about 45 minutes. When done right, it's the best rice you'll ever eat.
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