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Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
Ingredients
- 2 cups basmati rice
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 1 potato, sliced into 1/4-inch rounds
Directions
Step 1
Rinse and drain rice 2 times.
Step 2
Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
Step 3
Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
Step 4
Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 288 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 5% |
| Sodium390mg | 17% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber1g | 4% |
| Total Sugars0g | |
| Protein5g | |
| Vitamin C7mg | 36% |
| Calcium9mg | 1% |
| Iron1mg | 3% |
| Potassium150mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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