Saffron Rice with Potato Tahdig

Ingredients

• 500g Basmati Rice
• 1-2 Large Potatoes
• Saffron (several strands)

Method

• Leave the rice to soak in a pan of cold water for at least an hour.
• Rinse the rice a few times, until the water runs clear.
• On a high heat, bring some water with a couple of twists of salt to the boil on the hob.
• When the water begins to bubble, add the rice.
• Keep the rice moving and lookout for when the grains are semi-translucent. This could be anywhere from 5-10 minutes depending on your heat. It will look like the edges are kind of clear with a boney skeleton running through the middle.
• Once the rice has reached that all important semi-translucent state, remove from the heat and drain with a colander.
• Peel your potato and cut into thick slices.
• Cover the bottom of the pan with some oil.
• Use the potato slices to cover the bottom of the pan and add the rice on top.
• Wrap the saucepan lid in a tea towel and place on the pan.
• Put the pan back on the hob on a low heat for a further 40 minutes. Resist the temptation to remove the lid!
• Whilst the rice is cooking. Use a pestle and mortar to lightly crush the saffron strands.
• Add a little warm water to the strands so it a rich yellow in colour.
• Once the rice is ready, remove from the heat and put around a quarter of it in to a separate bowl.
• Stir the saffron in to this smaller portion of rice, 1 spoonful at a time. If you try adding it all at once, you will end up with a sludgy mess.
• Serve and enjoy!