Azeri Saffron Pilaf with Potato Kazmag

Serves 6 I almost didn’t make this pilaf because there were so many steps. I went out on a limb because I figured Azeri’s must know how to cook basmati rice better than me. I was right. This is a great rice dish, buttery and delicately perfumed with saffron. Ingredients: 2 Potatoes 2 cups basmati rice 2 tsp salt 1/4 cup water 2 sticks butter 1 tsp saffron threads, soaked in a Tbsp of hot water. optional garnish: fresh mint leaves Method: For the potato crust: 1. Slice 2 potatoes thinly. Mix water with 4 Tbsp melted butter. Pour into the bottom of a large skillet or pan that has a tight-fitting lid. 2. Line the bottom of the pan with potato slices, fitting them close together without overlapping. Mine overlap a little because the sloped sides of my pan caused them to slide down – the crust still turned out fine, so don’t worry too much about this. 3. Cook over medium heat for 5-10 minutes, or until the potatoes soften and begin to turn …