How to make persian rice dish with crispy potatoes on the bottom?

I have followed a recipe I took from the internet, but the rice does not stay together when unmolded. Is there a special technique to use or a special type of rice?

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3 comments a "How to make persian rice dish with crispy potatoes on the bottom?"

1 cup rice
4 cups water
1/4 teaspoon saffron
1/2 teaspoon warm water
2 small potatoes
1/4 cup melted butter

Clean, wash, and soak rice for 30 minutes.
Cook in a pan with 4 cups water.
Boil on high heat for 5 minutes.
Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
Mix saffron and warm water; set aside.
Peel potatoes and cut into thick round slices.
Pour saffron in a pan.
Add 2 tbsps. melted butter and potatoes, and mix very well.
Spread sliced potatoes in the bottom of the pan and spoon all rice over.
Sprinkle with remaining butter.
Cover pan with aluminum foil and leave on very low fire until done.
Transfer rice to a platter so that sliced potatoes are on top of rice.

2 cups long grain rice, washed
1 teaspoon salt
12 cups cold water
2 potatoes, peeled and very thinly sliced
1/2 cup melted butter

8 servings
1 hour 10 minutes 25 mins prep

Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.
Pour any leftover butter in the bottom of the pot.
Now, very carefully (don’t move the potatoes), place the partially cooked rice into the potato-lined pot.
Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
Place a large platter over top of pot and very carefully invert the pot.
The whole thing should slide out; if some potatoes come away, put them back where they belong.
I was told the crust is called the”tadiq” and it is the part the family members all fight over.
I admit that, when I tried to make this dish, it all fell apart; it was tasty though.

try this it might work for you since i was in a hurry to make it. good luck and have fun

-unpredicktaboh-

Usually when you boil and drain the rice, it loses some of it’s starch and does not stick together.It has to be like that.

However, if you bake it ( after boil and drain ) in the oven or rice cooker it molds better.

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