1 in a large pot boil 3 liters of water2 add the tumeric, cumin and salt stir well3 add the rice and cook for 3 minutes only (or until it is slightly cooked on the outside but still crispy in the inside)4 in a small pot (with lid) drizzle oil place on med-low heat and place the potatoe slices one layer deep completly covering the bottom, cut the slices to fill in gaps if needed5 strain rice and rinse, then stir in the chopped cilantro parsley and tsp of salt.6 place the rice ontop of the potatoe and press down firmly7 add 1/3 cup of boiling water ONLY!8 cover and place on low heat for 45mn to one hour9 when the rice is done taste a piece from the top if it is too dry add a few drops of water or olive oil.10 take a large plate and flip the rice onto the plate so bottom layer is on top to serve, if the potatoes stick remove them and place them on top, next time add more oil under the potatoes.

there are so many variations of persion rice, but one thing should be the same and that is a golden crispy layer whether with or wthout potatoe that is the most coveted at the dinner table.

Source:

my kitchen