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1
Wash and soak rice.
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2
In a small bowl mix:
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1 TBS hot water
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4
2 TBS butter, unsalted , melted
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1/2 tsp saffron , crushed
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6
Bring to boil in a 5-quart non-stick pot:
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8 cup water
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8
1 TBS salt
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9
When the water has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water.
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10
When the water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is still uncooked.
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11
Return the pot to the burner, set heat to medium and add: 1 1/2 TBS vegetable oil and 1 russet potatoes , cut into 1/4-inch thick circles
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12
Using a spatula, gently scoop the drained rice into the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot.
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13
Press several holes around the rice down to the potato crust.
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14
Cover the lid of your pot with a clean towel and set firmly over your pot to prevent steam from escaping.
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15
After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!).
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16
To serve, you can place a large round platter over the top of the pot, then carefully invert the pot and remove gently. This will create a cake-effect, with the potato crust showing on top. Or, you can use a spatula to gently remove the rice and scatter on your serving platter, creating a pyramid-effect, placing the crunchy potatoes on top or surrounding the rice.
