Potato Tahdig

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.washingtonpost.com/recipes/potato-tahdig/17419/

2 ice cubes

¼ teaspoon ground saffron

2 cups (about 12 ounces) basmati rice

Kosher salt

1 pound 4 ounces russet potatoes, peeled and sliced ½-inch thick

⅓ cup plus ¼ cup vegetable oil

½ cup water, or more as needed

Directions at washingtonpost.com

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