Stuck-Pot Rice with Potato Crust

Burcu Avsar & Zach DeSart

This is the first stuck-pot rice I learned to make (with thanks to the late great food writer Paula Peck). Potatoes make the crust here, complemented by the flavors of fennel and saffron. If fennel isn’t available or isn’t your thing, omit and use celery, or try one of the variations.

Don’t worry if the crust at the bottom of the pan comes out in several…

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