Iranian Rice With Potato Crust And Saffron

1. Clean, wash, and soak rice for 30 minutes.

2. Cook in a pan with 4 cups water.

3. Boil on high heat for 5 minutes.

4. Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.

5. Mix saffron and warm water; set aside.

6. Peel potatoes and cut into thick round slices.

7. Pour saffron in a pan.

8. Add 2 tbsps. melted butter and potatoes, and mix very well.

9. Spread sliced potatoes in the bottom of the pan and spoon all rice over.

10. Sprinkle with remaining butter.

11. Cover pan with aluminum foil and leave on very low fire until done.

12. Transfer rice to a platter so that sliced potatoes are on top of rice.

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Nutrient	Quantity
Total fats	34.7302 g
Protein	24.655 g
Carbohydrates	156.8909 g
Energy	1021.4925 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2792 g
Water	971.4612 g
Aspartic acid	2.3664 g
Calcium, Ca	363.6442 mg
Fiber, total dietary	12.2468 g
Niacin	15.5715 mg
Vitamin A, RAE	1.8472 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	2.6983 g
Riboflavin	0.4823 mg
Tocopherol, beta	0.074 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0592 g
Fatty acids, total saturated 20:1	0.0605 g
Glutamic acid	5.3765 g
Sodium, Na	72.869 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0938 g
Total lipid (fat)	34.7302 g
Manganese, Mn	6.2019 mg
Proline	1.176 g
Fatty acids, total saturated 16:0	3.4282 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	1.221 g
Choline, total	39.775 mg
Sugars, total	1.221 g
Serine	1.343 g
Fatty acids, total saturated 10:0	0.0314 g
Fatty acids, total saturated 18:0	1.3154 g
Vitamin B-6	0.9736 mg
Selenium, Se	31.6448 g
Ash	5.9116 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	12.661 g
Pantothenic acid	2.3866 mg
Phenylalanine	1.3249 g
Copper, Cu	1.5965 mg
Thiamin	1.7708 mg
Methionine	0.684 g
Iron, Fe	3.9119 mg
Carbohydrate, by difference	156.8909 g
Phosphorus, P	1026.991 mg
Folate, total	101.5127 g
Tocopherol, gamma	0.3515 mg
Alanine	1.4152 g
Valine	1.4591 g
Fatty acids, total saturated 18:2 undifferentiated	14.1845 g
Glycine	1.4554 g
Fatty acids, total saturated 14:0	0.1034 g
Zinc, Zn	6.7264 mg
Isoleucine	1.0812 g
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	14.477 g
Tocotrienol, gamma	2.479 mg
Leucine	2.0338 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.814 mg
Vitamin A, IU	41.1275 IU
Folate, DFE	101.5127 g
Tryptophan	0.4209 g
Vitamin C, total ascorbic acid	0.1414 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Fatty acids, total polyunsaturated 18:1 c	1.9221 g
Fatty acids, total saturated 20:0	0.0278 g
Tocotrienol, beta	0.1665 mg
Starch	134.1435 g
Tyrosine	0.9989 g
Vitamin K (phylloquinone)	1.11 g
Fatty acids, total saturated	5.1294 g
Histidine	0.6881 g
Fatty acids, total monounsaturated	12.8269 g
Threonine	0.9818 g
Folate, food	101.5127 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	1.11 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	291.622 mg
Lysine	0.9032 g
Potassium, K	713.917 mg
Cystine	0.3936 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Rice	1 cup	678.95	141.0625	5.92
Potato	2	0	0	0
Saffron	0.25 teaspoon	0.5425	0.1144	0.0102
Water	4 cups	0	0	0