Recipe Card
ingredients
- 3 cups basmati rice, rinsed
- 3 tablespoons kosher salt, divided
- 1/4 cup boiling water
- 1/4 teaspoon saffron threads, ground with a mortar and pestle
- 1 stick unsalted butter, melted and divided
- 1/2 cup whole Greek yogurt
- 1 Handsome Brook Farm Pasture-Raised Organic Egg
- 1 small russet potato, peeled and sliced ¼-inch thick
Method
Step 1
In a large bowl, cover rice with cold water and 1 tablespoon salt. Soak for 1 hour, then drain.
Step 2
Combine boiling water and saffron in a medium bowl. Whisk in 1 tablespoon salt and 6 tablespoons melted butter.
Step 3
In another bowl, whisk together yogurt and egg, then stir in half of saffron mixture. In yet another bowl, toss potato slices with 1 tablespoon saffron mixture to coat.
Step 4
Bring a large pot of water to a boil. Season with remaining 1 tablespoon salt. Boil rice until slightly tender but still not fully cooked, 5 minutes; drain.
Step 5
Grease a 10-inch non-stick pot with remaining 2 tablespoons melted butter. To the yogurt mixture, gently stir in 3 cups boiled rice until coated. Line the bottom of pot with potato slices, then spread coated rice over potatoes and up 1-inch around sides. Top with remaining rice, then drizzle remaining saffron mixture on top.
Step 6
Wrap a towel around pot lid and cover. Place over medium-high heat until you begin to hear rice sizzling, 4-5 minutes. Reduce heat to low and continue to cook until golden brown, 15-20 minutes; remove from heat. Place a platter over pot and invert so crispy rice is on top, then serve.