Chelo Seebzamini -- Iranian Rice With Saffron Potatoes - cooking recipe

Ingredients

2 cups uncooked long-grain white rice
1/2 teaspoon saffron thread
1 pinch sugar
1 teaspoon warm water
5 tablespoons melted butter
2 tablespoons butter, cut into cubes
2 small baking potatoes, peeled and very thinly sliced

Preparation

In a 3-4 quart casserole dish, with a tight fitting lid, bring 6 cups of water to a boil over high heat.
Pour the rice in slowly so the water doesn't stop boiling.
Stir a couple times, boil for 5 minutes and then drain in a sieve.
Meanwhile, crush the saffron and sugar together and dissolve in the teaspoon of warm water.
Pour it into the casserole along with the melted butter.
Add the potatoes and turn them with a spoon until they are coated.
Spread the potatoes out flat so they cover the bottom of the dish.
Spoon the rice over them, mounding it slightly in the centre.
Dot the top of the rice with the remaining butter.
Cover tightly and cook over a high heat for 5 minutes.
Now place a sheet of aluminium foil over the dish to seal it completely.
Put the lid back in place, reduce the heat as low as possible and steam the rice and potatoes for 45 minutes, or until tender.
To serve, spoon the rice in a mound on a heated platter.
Lift out the potatoes and serve them browned side up on the rice.