iranian zaafran rice

for the record, it's 2:40 am and I am watching tennis. don't know whether waking up all night watching tennis on tv and badminton on youtube worth it or not..... oh i know, it's not!

anyways, iranian zaafran rice recipe - (iranians please excuse me if i might have missed something and feel free to comment)

ingredients

long grain rice (basmati preferred) 500grams
salt 1/2 teaspoon
olive oil/ ghee (clarified butter) 30 grams
sultanas 50 grams
cashew 100 grams
potato 1 large
fried onions 100 grams
oh... and saffron 5 grams

1. wash rice in warm water to get rid of excess starch.
2. boil rice in a lot of water (about 3 litres) till it's about 75% done
3. drain water away and mix the oil/ ghee in the rice.
4. separate rice in two parts A and B. boil 20 ml of water and mix saffron to get the flavor in the water and mix this in part A.
5. line the base of a heavy base pot with 1 cm thick potato slices.
6. add water so that it covers the potatoes (50-100 ml should be sufficient).
7. put the rice (i like part A on one side and B on another) over the potatoes and spread the sultanas on top, close the pot with lid so that steam doesn't come out. Try to seal it as much as possible.
8. cook on LOWEST POSSIBLE HEAT for 30 mins.
9. add cashews and cook for another 15 mins.
10. garnish with the fried onions.
11. serve with yogurt and mutton curry - yummmm!

oooooh oooooh garnish with fresh pomegranate seeds if you can get your hands on them. divine!