1 kilo of Master Chef Persian rice
3 tablespoons salt
1/4 teaspoon turmeric
2 potatoes, peeled and cut into round slices
1/2 cup canola oil
1 cup water
1. Boil 3 liters of water in a large pot.
2. Rinse the rice with tap water before cooking.
3. When the water is boiling over a normal flame: add the turmeric, salt and rice and mix well and gently so that no lumps form. Do not close the pot, just mix gently.
4. When the rice is soft, but not too soft (it is recommended to taste one grain), after about 20 minutes, strain the rice. Be careful not to turn it into "porridge.".
5. Peel and cut the potatoes into round slices.
6. Oil a wide, low pot (or a wide, high frying pan).
7. Heat the oil slightly and then place the potatoes in the bottom of the pot.
8. Fry the potatoes until lightly browned, then turn until browned on both sides.
9. Add the prepared rice to the pot with the potatoes.
10. At the same time – boil half a cup of oil in a small saucepan.
11. Add a cup of water to the oil before boiling in the small pot.
12. Add the oil and boiling water to the pot with the rice and potatoes.
13. Cover the pot and leave for half an hour on low heat.
On a plate and enjoy your meal.
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