Persian fried potatoes and saffron rice
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.