Persian Rice
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Ingredients
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3 quarts water
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3 tablespoons kosher salt
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2 cups basmati rice, rinsed
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2 tablespoons olive oil
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1 russet potato, cut into 1/4-inch slices
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1 pinch ground cumin
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salt to taste
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3 tablespoons butter, cut into thin slices, or to taste
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1 pinch saffron threads
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1 ½ tablespoons hot water
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1 tablespoon chopped parsley, or to taste
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Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
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Heat olive oil in a pot over medium-high heat. Cover the bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
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Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.
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Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.
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Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.