Recipes Side Dish Rice Side Dish Recipes Pilaf Persian Rice 4.7 (96) 71 Reviews 29 Photos This Persian rice takes the grand prize. I believe I've posted a few foolproof methods for cooking perfect rice, but this recipe is not even close to second. The beauty of this method is that it doesn't rely on any specific measurements or exact times. This will make some of you very nervous but just go with it. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 15, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 29 29 29 29 Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hr 10 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 3 quarts water 3 tablespoons kosher salt 2 cups basmati rice, rinsed 2 tablespoons olive oil 1 russet potato, cut into 1/4-inch slices 1 pinch ground cumin salt to taste 3 tablespoons butter, cut into thin slices, or to taste 1 pinch saffron threads 1 ½ tablespoons hot water 1 tablespoon chopped parsley, or to taste Directions Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain. Heat olive oil in a pot over medium-high heat. Cover the bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice. Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes. Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow. Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley. Dotdash Meredith Food Studios Chef's Notes You can use vegetable oil instead of olive oil if desired. This is delicious served with anything, but especially with my Duck Fesenjan recipe. I Made It Print 177 home cooks made it! Nutrition Facts (per serving) 255 Calories 8g Fat 42g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 255 % Daily Value * Total Fat 8g 11% Saturated Fat 3g 17% Cholesterol 11mg 4% Sodium 2223mg 97% Total Carbohydrate 42g 15% Dietary Fiber 1g 3% Total Sugars 0g Protein 4g 8% Vitamin C 6mg 7% Calcium 20mg 2% Iron 1mg 3% Potassium 124mg 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.