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

How to Prepare:

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