Recipe: Chelo Seebzamini - Iranian Rice

Serves 6

8 cups water
2 cups basmati rice, thoroughly rinsed, then drained
1 1/4 teaspoons salt
1/4 teaspoon crumbled saffron threads, diluted in 2 tablespoons hot water
1/4 teaspoon sugar
6 tablespoons butter, melted
1 medium potato, peeled, then thinly sliced

Place water, rice and 1 teaspoon of the salt in a saucepan, then bring to boil. Cover and cook over medium/low heat for 8 minutes, stirring a number of times, then drain in a strainer.

In the meantime, combine saffron, sugar, 4 tablespoons of the butter and remaining 1/4 teaspoon of salt, then add potatoes and turn them around with a fork until they are thoroughly coated. Spread potatoes to cover the bottom of the casserole, then set aside.

Stir remaining butter mixture into the rice, then spread rice evenly on top of potatoes. Sprinkle remaining 2 tablespoons butter on top, then cover and place in a 350 preheated oven and bake for 50 minutes.

Place rice in a mound on a serving platter, then arrange potato slices browned side up on the rice. Serve with all types of stews and barbecued meats.

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