Title: Chelo seebzamini (steamed rice with saffron p
 Categories: Rice
      Yield: 1 Servings
 
      2 c  Imported Iranian rice -- or
           Substitute other
           White rice -- soaked and
           Drained a
    1/2 ts Saffron threads
           Pinch of sugar
      1 ts Warm water
      5 ts Melted butter -- plus 1 tbsp
           Butter
      1 sm Baking potato -- peeled and
           Sliced 1/
 
  In a heavy 3 to 4 quart casserole equipped with a tightly fitting lid,
  bring 6 cups of water to a boil over high heat. Pout in rice in a
  slow, thin stream so the water does not stop boiling. Stir once or
  twice, boil briskly for 5 minutes, then drain in a sieve.
  
  Meanwhile, with a mortar and pestle, mash the saffron and sugar
  together to a powder. Stir in the 5 tbsp. of melted butter. Add the
  potatoes and turn them about with a spoon until they are thoroughly
  coated. Spread the potatoes out flat so that they cover the entire
  bottom of the casserole and spoon the rice over them, mounding it
  slightly in the center. Dot the top of the rice with the remaining 2
  T of butter. Cover tightly and cook over high heat for 5 minutes.
  Then place a sheet of aluminum foil over the casserole to seal it
  completely and set the lid back in place. Reduce the heat to lowest
  possible point and steam the rice and potatoes for 45 minutes, or
  until tender.
  
  To serve, spoon the rice in a mound on a heated serving platter.
  Gently lift out the potato slices and arrange them browned side up on
  the rice. Chelo Seebzamini is traditionally served with a khoresh or
  stew.