Persian Rice Cake

Preparation Time: 10 minutes plus 30 minutes to soak the rice
Cooking Time: 30 minutes Serves: 6 – 8 people

This is a popular layered rice and potato dish which is cooked very much in the tradition of Persian/ Iranian cuisine. The combination of textures – crispy potatoes and nutty creamy rice is mouth watering. The addition of saffron adds a tasty aromatic flavouring which delightfully infuses the white rice and turns it pale yellow.These days, rice comes free of dirt and gravel so no need to patiently pick through it although washing rice is another matter. Some people find that rinsing washes off loose starch, and makes the rice less sticky. Whether you soak rice depends on time and tradition. Apart from habit, the reasons for soaking rice are to shorten the cooking time and to allow for maximum expansion of long-grain rice, particularly basmati. A soak also makes the grains a little less brittle so they're less likely to break during cooking.

Ingredients
375g basmati rice
2 teaspoons powdered chicken stock or 1 cube
300g potatoes – roughly 2 – thinly sliced
2 tablespoons vegetable oil
2 eggs – lightly beaten
6 threads of saffron
Salt and freshly ground black pepper

Method
1) Rinse the rice well – about 5 times until the water runs clear; this removes any excess starch. Soak for 30 minutes with 2 teaspoons of salt.
2) Cook the rice in 750ml water. Add the chicken stock.
3) Slice the potatoes in the processor for even thin slices.
4) In a medium sized frying pan, heat the vegetable oil. Carefully place the thinly sliced potatoes in two layers on the base. Fry on a low light for 15 minutes but be careful not to burn them.
5) Rinse the cooked rice and drain. Add saffron and the beaten eggs to the rice. Season well and place on top of the potato layer. Even the rice out with a fork and press down gently to seal together. Continue to cook for a further 10 minutes.
6) Cover with kitchen towel or a lid. Leave for 30 minutes.
7) Remove the lid and invert onto a serving plate so that the potato base is on the top.
Serve with tagines and stews.