Persian Rice

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Persian Rice

This recipe is a real treat! Not only is it super tasty due to the wonderful combination of rice with hints of turmeric and crispy golden potatoes at the bottom, it’s also beautiful to behold. Just imagine how nice this would be on your dinner table, like a gorgeous cake.
This is the perfect side dish for a festive meal. It will steal the show! People fight over who gets to eat the crispy potatoes, which is the best part of the dish.
And that’s the secret to successful Persian rice – a layer of golden potatoes on the bottom, which becomes the crowning glory of the dish after you turn it upside down onto a serving platter.

Makes 5 servings


2-3 potatoes
2 cups basmati rice
4 cups water
+ 3/4 cup water
1 onion
4 cloves of garlic
1 tsp turmeric
Ground black pepper


1. Add 4-5 Tbsp of oil into a hot pot. Add the rice and stir, then add the water and seasoning. Cover and cook for 9 minutes on low heat. Remove from the heat and wait 10 minutes, then uncover.

2. Chop the onion and slice the garlic. Sauté in the separate pan until golden, then set aside.

3. In a medium-sized pot, add enough oil to cover the bottom of the pot. When the oil is hot, add the turmeric and stir for a few seconds. Arrange the potato slices to snugly cover the entire bottom. Season with salt and pepper and fry until the bottoms are golden. You don’t need to flip the potato slices.
When golden, add the onion and spread as a tight layer on top of the potatoes, then add the rice and spread evenly in a tightly packed layer.

4. Make 3 – 4 wells in the rice (watch the video clip). Gently drizzle 3/4 cup water into the wells and lower the heat. Place a damp clean kitchen towel over the pot and cover with a lid. Cook for around half an hour on low heat. Do not remove the lid! After half an hour, remove from the heat and let it rest for around half an hour.

5. Invert onto a serving plate/platter and savor every morsel.

Good to know…
The number of potatoes depends on the size of the pot (and the size of the potatoes). One potato may be enough for a small pot while a larger or wider pot will need another potato or two. As long as the potato slices cover the bottom of the pot, you’re good.
Use 3 cups of water for Persian / jasmine rice.

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