|Rice||2 Cup (32 tbs) (Uncooked)|
|Potato||1 Medium, peeled, sliced thin|
|Onion||1 Medium, peeled, sliced thin|
|Ground saffron||1⁄2 Teaspoon|
Cook rice in boiling salted water until half done, 10 to 15 minutes, and drain.
Place potato and onion in butter, melted in the bottom of a casserole with a tight lid, and saute briefly.
Do not stir but keep in a flat layer.
Pile rice on top, adding salt and pepper to taste, and saffron soaked in 1/4 cup cold water.
Cook gently for 30 minutes or more.
The bottom layer should not burn, but it should get crusty and deep orange in color.
Place casserole in water for a few minutes to help loosen crust, and turn out with crust on top of mound of rice.