Persian Rice With Potatoes

Ingredients

• Salt and black pepper
• 2 cups long-grain rice, like Basmati
• 4 to 6 tablespoons butter
• 1 pound russet or other all-purpose potatoes, peeled and thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    276 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 19 milligrams cholesterol; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil. Stir occasionally. When rice is nearly done, about 10 minutes later, drain it.
2. While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. Arrange potatoes in butter. Pour cooked rice over potatoes; turn heat to very low. Add 2 tablespoons butter and cover. Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek). Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
3. Cut potato-rice cake into pieces and serve.