Ingredients:
- 3 cups basmati rice, rinsed
- 3 tablespoons kosher salt, divided
- 1/4 cup boiling water
- 1/4 teaspoon saffron threads, ground with a mortar and pestle
- 1 stick unsalted butter, melted and divided
- 1/2 cup whole Greek yogurt
- 1 egg
- 1 small russet potato, peeled and sliced ¼-inch thick
Method:
Step 1:
In a large bowl, cover the rice with cold water and 1 tablespoon salt. Soak for 1 hour, then drain.
Step 2:
In a medium bowl, combine boiling water and saffron. Whisk in 1 tablespoon salt and 6 tablespoons melted butter.
Step 3:
In another bowl, whisk together yogurt and egg. Stir in half of the saffron mixture. In yet another bowl, toss the potato slices with 1 tablespoon of saffron mixture to coat.
Step 4:
Bring a large pot of water to a boil. Season with the remaining 1 tablespoon of salt. Boil the rice for about 5 minutes, until slightly tender but not fully cooked. Drain.
Step 5:
Grease a 10-inch non-stick pot with the remaining 2 tablespoons of melted butter. Gently stir 3 cups of boiled rice into the yogurt mixture until coated. Line the bottom of the pot with potato slices, then spread the coated rice over the potatoes, pressing it up about 1 inch around the sides. Top with the remaining rice and drizzle with the remaining saffron mixture.
Step 6:
Wrap a towel around the pot lid and cover. Place the pot over medium-high heat until you hear the rice begin to sizzle (about 4-5 minutes). Reduce the heat to low and continue cooking for 15-20 minutes, or until the rice becomes golden brown. Remove from heat.
Step 7:
Place a platter over the pot and invert to serve, with the crispy rice on top. Enjoy!
