Rice with Potatoes, Cilantro and Mint

Description
Serving Size : 6

Ingredients

 * 1/2 teaspoon saffron threads
 * 1 1/2 cups boiling water
 * 2 cups basmati rice -- or other long-grain rice -- dry measure
 * 2 tablespoons vegetable oil
 * 4 cloves
 * 1 stick cinnamon
 * 2 potatoes -- 1/2" cubes (about 8 oz/250g)
 * 2 tablespoons chopped mint
 * 1 tablespoon fresh ginger -- minced
 * 1/2 cup plain low-fat yogurt
 * 1/4 teaspoon salt
 * 1/4 cup chopped cilantro
 * 1 onion -- thinly sliced

Directions
Spread half of the rice over the potato mixture.
 * 1) Soak the saffron in a small bowl in 1 tablespoon of the boiling water for= at least 10 minutes.
 * 2) Wash the rice under cold running water until the water runs clear.
 * 3) Drain,= then place it in a medium-sized bowl, cover with water and soak for 30= minutes.
 * 4) Preheat the oven to 350=B0F (180=B0C) COOKING (25 minutes)
 * 5) Bring a large saucepan of water to a boil. Add the rice, stir well, and= boil rapidly for 5 minutes. Drain.
 * 6) While the rice is cooking, heat the oil in a large, flameproof casserole= dish over medium heat. Add the cloves and cinnamon and stir for 30 seconds.
 * 7) Add the potatoes and cook, stirring frequently, until golden, about 5= minutes. Remove from the heat.
 * 8) Sprinkle the mint and half of the ginger= over the potato mixture.
 * 1) Place the yogurt, salt, saffron and saffron liquid in a small bowl.= Combine well.
 * 2) Pour half of the yogurt mixture over the rice in the= casserole dish.
 * 3) Sprinkle the remaining ginger, the cilantro and onion on top and cover= wiht the remaining rice.
 * 4) Pour the remaining yogurt mixture over the rice.
 * 5) Pour the remaining boiling water down the side of the mixture.
 * 6) Cover and= bake in the oven until the rice is tender and all of the liquid is= absorbed, about 15 minutes.
 * 7) Loosen the edges of the cake from the casserole dish.
 * 8) Warm the serving= plate. Put plater on top of casserole and turn the rice onto the plate.