SOAK • WASH • BOIL • COOK • BAKE

INGREDIENTS

1. 3C Basmati Rice
2. 5C Water, for soaking
3. 16C Water (4 Quarts), for boiling
4. 6T Salt
5. 1t Vinegar
6. 2T Olive Oil, for boiling
7. 1 Russet Potato, peeled and thinly sliced
8. 1t Saffron Threads
9. 2t Coarse Sugar (or two sugar cubes)
10. 1T Water
11. ½C Olive Oil, for cooking

KITCHEN GADGETS AND TOOLS REQUIRED:

• 13¼”X3” Non-Stick Skillet
• Small Mortar and Pestle

DIRECTIONS

1. Soak rice in water for couple of hours, preferably 4 to 6 hours
2. Wash rice very gently under running water until rice water is clear
3. In a medium size pot, bring water to boil
4. Add rice, salt, vinegar, oil, and boil for 7 minutes
5. Strain rice in a colander under cold water, shake well to get rid of excess water, set aside
6. Preheat oven to 400F
7. Using a mortar and pestle, grind saffron and sugar into powder , mix with water set aside
8. Heat oil in non-stick deep pan over medium heat
9. Drizzle half of saffron liquid over oil
10. Arrange potato slices in a sun burst form or use your creativity for a different form
11. Cook potatoes for 2 minutes or until the edges of potato slices are golden
12. Add rice gradually spreading it loosely covering potato slices
13. Cover and cook over low heat for 15 minutes
14. Transfer to oven and bake for 35-40 minutes
15. Remove from oven and let it rest for 5 minutes
16. Remove lid, place a platter over the pan and turn pan upside down away from your body
17. Drizzle the remainder of saffron liquid over rice
18. Decorate with edible flowers and herbs
19. Serve with your protein dish