Saturday, February 18, 2012

Persian Rice for my 1-year blog anniversary

Today, Feb 18, 2012 is my 1-year blog anniversary. I cannot believe that a year has passed since I wrote my 1st post.
As of today I have posted 72 entries and thanks to my ~190 twitter followers (it’s funny the figure keeps changing) and my friends on Facebook the number of visits to my blog has increased progressively over the year.

As you might have noticed my posts have changed since the first one in which I only gave only one recipe. There was no story, no introduction, and no comments. It is also thanks to fellow bloggers who keep inspiring me that I progressively added stories and information to enrich my posts.
To celebrate my blog’s anniversary I would like to share a recipe that my sister sent me when I just started my blog. This recipe is that of Persian Rice and I have been cooking rice this way quite often since then. I love the crispy texture of the fried potatoes and olive oil taste that transform this staple food into a gourmet dish.

Thank you all for reading my posts and your time writing comments.

Cathy's Persian Rice 

For 4 persons:

  • 2 cups (about 320 g) rice
  • Salt
  • Water
  • Olive oil
  • 1 potato, sliced – not too thick

  1. Rinse rice to remove starch until the water runs clear. Bring salted water to a boil. Add rice and bring to a boil again. Cook rice until it changes colour but is still crispy (about 5 min). Drain rice. Put aside.
  2. Pour oil (~ 2 mm) on bottom of a saucepan. When oil is hot fill the bottom of the saucepan with a layer of sliced potatoes. Put on high flame and cook until potatoes turn golden. [Potatoes need to be ready before you drain the rice].
  3. Lower heat and pour the half-cooked rice (in a sharp mount) over the potatoes.  Make 3-5 holes with the handle of a wooden tablespoon. 
  4. Wrap a kitchen towel around the saucepan lid and cover the saucepan. The towel will prevent the steam from getting out (rice actually cooks in its own steam). Cook on very low heat until rice is done (about 15-20 min). A crispy golden crust will form at the bottom of the saucepan.
  5. Transfer rice to a large platter. Arrange the potatoes (golden sides facing up) on top and serve hot.

Optional: Add beans (already cooked) in holes. 

Again thanks for reading my posts. I hope you will try and like my sister's recipe.  Let me know! :)

Bon appétit!


  1. I've never had Persian rice but I've heard about it. This looks so good. I have to try it. Maybe with Persian eggs. :)

  2. Congratulations on the 1-year "blogversary"! I love reading about your discoveries and adventures, don't ever let it stop! :)