Iraquian Rice with Potato Crust Zwt3
Transport your taste buds to the heart of Middle Eastern cuisine with this delectable Iraquian Rice with Potato Crust (ZWT3). This recipe offers a captivating fusion of textures and flavors, featuring fragrant basmati rice delicately seasoned with saffron, turmeric, and cumin, all crowned with a golden, crispy layer of thinly sliced russet potatoes. The dish combines the artistry of parboiling rice for optimal fluffiness and the clever technique of layering to create an irresistible potato crust that turns this meal into a showstopper. Perfect for family dinners or special occasions, this one-pot dish is as visually stunning as it is delicious. Pair it with vibrant salads or hearty stews for a complete, satisfying feast. Keywords: Iraquian rice recipe, potato crust, Middle Eastern cuisine, basmati rice with saffron, crispy potato layering.
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Ingredients
- 2 cups Basmati rice
- 2 medium Russet potatoes
- 4 tablespoons Vegetable oil
- 4 cups Water
- 2 teaspoons Salt
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground cumin
- 1 pinch Saffron threads
- 0.25 cups Boiling water
- 1 small Onion (optional, for added flavor)
Directions
Step 1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Step 2
Peel the potatoes and slice them into thin rounds, approximately 1/4-inch thick. Pat them dry with a paper towel and set aside.
Step 3
If using, finely chop the onion and set it aside.
Step 4
In a small bowl, soak a pinch of saffron threads in 1/4 cup of boiling water and let it steep while you prepare the other ingredients.
Step 5
In a large nonstick pot, heat 2 tablespoons of vegetable oil over medium heat. Arrange the potato slices in a single layer at the bottom of the pot to form the crust. Sprinkle with a pinch of salt and ground turmeric.
Step 6
If using, add the chopped onion on top of the potatoes for added flavor.
Step 7
In a separate pot, bring 4 cups of water to a boil. Add the drained rice, along with 1 teaspoon of salt and the ground cumin. Cook the rice for 6–7 minutes, or until it's slightly tender but not fully cooked (parboiled). Drain the rice and set aside.
Step 8
Gently spoon the parboiled rice over the potato slices in the pot, taking care not to disturb the potato layer. Drizzle the remaining 2 tablespoons of vegetable oil over the top, and pour the saffron water over the rice for added flavor and aroma.
Step 9
Using the handle of a wooden spoon, poke 2–3 holes in the rice to allow steam to escape. Cover the pot with a clean kitchen towel or a double layer of paper towels, then place the lid tightly on top. This helps trap the steam for an evenly cooked dish.
Step 10
Reduce the heat to low and cook the rice for 30–35 minutes, or until the rice is fully cooked and the potato crust is golden and crispy.
Step 11
To serve, carefully flip the pot onto a large serving platter so that the potato crust is on top. Slice and serve immediately with your choice of side dishes or salads.
Nutrition Facts
| Serving size | (1905.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1305.0 |
| Total Fat 54.2g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4806.1mg | 0% |
| Total Carbohydrate 184.9g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 7.2g | |
| Protein 25.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 179.0mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2231.3mg | 0% |
Source of Calories