Potato Tahdig (Persian Rice With Potatoes) — Jewish Food Society

Ingredients

• 2 cups long grain white basmati rice, rinsed five times in cold water and soaked uncovered in cold water for 1 hour (or overnight)
• 2 tablespoons kosher salt
• 1 to 2 medium sized potatoes, skin on, thinly sliced into ½ inch pieces
• 2 teaspoons vegetable oil
• 2 teaspoons olive oil
• ½ teaspoon saffron (1 pinch)