Ingredients

• 1 potato
• 2 cups rice, parboiled using the Persian rice method
• 1 tablespoon brewed saffron water
• Canola oil
• Salt

Directions

1. Cut the potato into even ¼-inch slices. Coat the bottom of a pot with a couple of tablespoons oil, the brewed saffron water, and a little salt.

2. Arrange the potatoes in the base, salt them lightly, and cover with the prepared, parboiled rice.

3. Cook over high heat for 10 minutes. Reduce to low, cover with a towel-wrapped lid kept clear of the heat source, and steam about 1 hour, until the potato base is crisp.