• Daphne @ Savvy Pantry

Persian fried potatoes and saffron rice

Serves 4


2 tbsp olive oil

1/2 tbsp (7.5 ml) Savvy Pantry Persian saffron seasoning mix

2 cups water

1 cup basmati rice

1 yellow onion, thinly sliced

1 large russet potato, peeled and sliced in ¼ in slices


In a small pot, bring 2 cups water to a boil with 1 tbsp oil and 1/2 tbsp (7.5 ml) seasoning mix. Add rice, then simmer on low heat for 15 min (rice should be only partially cooked at this point).

Meanwhile, in a non-stick or cast iron fry pan, pour 1 tbsp oil and remaining 1/2 tbsp (7.5 ml) spice mix in bottom of pan stir to coat bottom of pan. Arrange potato slices on bottom of pan.

Heat to sizzling and let potatoes fry 1 minute without stirring.

Pour the rice mixture over top of potatoes.

Cover and cook over medium-high heat for 7 minutes.

Serve, scraping the potatoes from the bottom of the pan with a spatula.

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