Name: Potato Tahdig (Persian Rice With Potatoes)
Yield: 4 - 6 servings
Ingredients: 2 cups long grain white basmati rice, rinsed five times in cold water and soaked uncovered in cold water for 1 hour (or overnight); 2 tablespoons kosher salt; 1 to 2 medium sized potatoes, skin on, thinly sliced into ½ inch pieces; 2 teaspoons vegetable oil; 2 teaspoons olive oil; ½ teaspoon saffron (1 pinch)

Ingredients

Yield: 4 - 6 servings

2 cups long grain white basmati rice, rinsed five times in cold water and soaked uncovered in cold water for 1 hour (or overnight)
2 tablespoons kosher salt
1 to 2 medium sized potatoes, skin on, thinly sliced into ½ inch pieces
2 teaspoons vegetable oil
2 teaspoons olive oil
½ teaspoon saffron (1 pinch)

Preparation

Step 1

Drain the rice from the water.

Step 2

Add water and 2 tablespoons kosher salt to a large pot or Dutch oven over high heat. Bring the water to a boil.

Step 3

Boil the rice for 6 to 8 minutes, or until it’s toothsome and some of the rice rises to the top of the water.

Step 4

Strain the rice and set aside.

Step 5

In a non-stick pan prepared with oil or butter, place the potato slices in one layer to cover the bottom of the pan. Cook the potatoes over medium heat for 10 to 15 minutes until they are crispy and golden brown.

Step 6

Add the boiled rice on top of the potatoes in a pyramid shape and poke three holes around the top of the mound with the back of a wooden spoon.

Step 7

Reduce the heat to low, pour 2 teaspoons of olive oil overtop the rice and gently cover the rice with a dish towel.

Step 8

Cook the rice on the stovetop (or in a 350F degree oven) for 20 minutes.

Step 9

Steep the saffron threads in 2 to 3 tablespoons of hot water and pour over the rice just before serving.

Step 10

Flip the rice over onto a flat plate when it is ready to serve to reveal the potato crust.

Step 11

Serve hot.

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