How to make persian rice dish with crispy potatoes on the bottom?

Question

I have followed a recipe I took from the internet, but the rice does not stay together when unmolded. Is there a special technique to use or a special type of rice?

Answer 1

Usually when you boil and drain the rice, it loses some of it's starch and does not stick together.It has to be like that.

However, if you bake it ( after boil and drain ) in the oven or rice cooker it molds better.

Answer 2

1 cup rice
4 cups water
1/4 teaspoon saffron
1/2 teaspoon warm water
2 small potatoes
1/4 cup melted butter

Clean, wash, and soak rice for 30 minutes.
Cook in a pan with 4 cups water.
Boil on high heat for 5 minutes.
Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
Mix saffron and warm water; set aside.
Peel potatoes and cut into thick round slices.
Pour saffron in a pan.
Add 2 tbsps. melted butter and potatoes, and mix very well.
Spread sliced potatoes in the bottom of the pan and spoon all rice over.
Sprinkle with remaining butter.
Cover pan with aluminum foil and leave on very low fire until done.
Transfer rice to a platter so that sliced potatoes are on top of rice.