Get ready to have another recipe of saffron rice. If you’re a stranger to the magical world of crunchy saffron rice with potato, let me tell you it’s a game changer. This baked saffron rice is crunchy on the outside and fluffy on the inside. The bottom of the pot infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked.
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- 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
- 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.