Best 5 Persian Tahdeeg Rice And Potatoes Recipes

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**Title: Embark on a Culinary Journey to Persia: Discover the Art of Tahdeeg Rice and Potatoes**

**Introduction:**
Prepare to tantalize your taste buds with the delectable flavors of Persian cuisine as we delve into the world of Tahdeeg. This iconic dish, a symphony of crispy rice and golden potatoes, holds a special place in Iranian culinary heritage. Join us on an exciting culinary adventure as we explore two distinct yet equally enticing Tahdeeg recipes.

The first recipe, **Tahdig Berenji** (Crispy Rice Tahdig), takes you on a journey to the heart of Persian tradition. Perfectly cooked basmati rice is transformed into a golden, crispy delight, while the addition of aromatic saffron and fragrant herbs elevates this dish to new heights.

Our second culinary masterpiece, **Tahdig Sibzamini** (Crispy Potato Tahdig), offers a delightful twist on the classic. Thinly sliced potatoes are carefully layered atop seasoned rice, creating a mesmerizing mosaic of flavors and textures. The result is a captivating dish that will leave you craving more.

Whether you prefer the classic elegance of Tahdig Berenji or the innovative charm of Tahdig Sibzamini, these recipes promise an unforgettable culinary experience. So, gather your ingredients, prepare your kitchen, and embark on a journey to Persia, where every bite of Tahdeeg is a celebration of culinary artistry.

Let's cook with our recipes!

TAHDIG RECIPE (CRISPY PERSIAN RICE)



Tahdig Recipe (Crispy Persian Rice) image

Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest. Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in the post.

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 10

1 tsp saffron threads
2 cups basmati rice (like Royal Basmati Rice (affiliate link))
1 to 2 tbsp Kosher salt
2 tbsp whole milk yogurt (Greek or otherwise)
2 tbsp grape seed oil, (or any healthy neutral-tasting oil of your choice )
1 cup dried cherries, (finely chopped )
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
4 to 8 tbsp unsalted butter, (cubed (see note #1))
3 tbsp pistachios, (roughly chopped for garnish )

Steps:

  • Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
  • In a sieve, rinse the rice under cool running water until the water almost runs clear.
  • In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
  • In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
  • Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
  • Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
  • Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.

Nutrition Facts : Calories 314.7 kcal, Carbohydrate 48.8 g, Protein 5 g, SaturatedFat 4.2 g, Cholesterol 15.3 mg, Fiber 2.3 g, ServingSize 1 serving

POTATO TAHDIG



Potato Tahdig image

People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the other side-what's not to love about this unique Iranian recipe?

Provided by Shadi HasanzadeNemati

Categories     Potato     Saffron     Rice     Soy Free     Dairy Free     Peanut Free     Side     Wheat/Gluten-Free     Dinner

Yield 6 servings

Number Of Ingredients 5

1/4 tsp. saffron threads, finely ground
3 cups basmati rice
Kosher salt
1/3 cup plus 1/4 cup vegetable oil
2 russet potatoes (about 1 1/4 lb. total) peeled, sliced into 1/2"-thick rounds

Steps:

  • Stir saffron and 2 Tbsp. lukewarm water in a small bowl; set aside to bloom.
  • Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking.
  • Wipe out pot. Pour 1/3 cup oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom.
  • Arrange potato slices in an even layer in bottom of pot. Season with 2 tsp. salt. Return rice to pot on top of potatoes in a mound (so it's higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 1/2 cup water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don't catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7-10 minutes (check after 7 minutes; if you don't see steam, cover and continue to cook).
  • Pour remaining 1/4 cup oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30-40 minutes. Taste to make sure rice is fully cooked; if not, add 1/4 cup more water, then let steam another 10 minutes.
  • Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.

PERSIAN TAHDEEG (RICE AND POTATOES)



Persian Tahdeeg (Rice and Potatoes) image

This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking.

Provided by Mirj2338

Categories     White Rice

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups of white long grain rice
4 tablespoons cooking oil
3 -4 medium potatoes
4 ounces water
salt

Steps:

  • For best results, soak the rice for a few hours in hot water and some salt before cooking.
  • Peel the potatoes and slice them in a round shape.
  • You could use the potatoes unpeeled as well since they add lots of fiber to your diet (I don't do this, I have picky kids).
  • In a medium size pot, half-way filled with water, bring the water to a boil.
  • Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.
  • Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened.
  • When the rice is half-crunchy half-soft, take it out and drain it in a kitchen strainer.
  • Run tap water on top of it to wash out some of the salt.
  • Pour the oil in the pot, add 4 oz of water.
  • Lay the potatoes in the bottom of the pot, add a bit of salt, then pile up the rice loosely in the shape of a mountain, on top of the potatoes.
  • With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process.
  • Spread a little water on top and close the lid.
  • Let it cook for a couple of minutes on high heat.
  • When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.
  • Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes.
  • Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat.
  • Note: If you have a choice, use Basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.

PERSIAN RICE WITH POTATO TAHDIG



Persian Rice with Potato Tahdig image

Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.

Provided by Lady at the Stove

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 4

2 cups basmati rice
1 teaspoon salt
2 tablespoons cooking oil
1 potato, sliced into 1/4-inch rounds

Steps:

  • Rinse and drain rice 2 times.
  • Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
  • Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
  • Invert carefully onto a serving plate so sliced potatoes are on top of rice.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g

PERSIAN RICE WITH POTATOES



Persian Rice With Potatoes image

Provided by Mark Bittman

Categories     weekday, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 4

Salt and black pepper
2 cups long-grain rice, like Basmati
4 to 6 tablespoons butter
1 pound russet or other all-purpose potatoes, peeled and thinly sliced

Steps:

  • Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil. Stir occasionally. When rice is nearly done, about 10 minutes later, drain it.
  • While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. Arrange potatoes in butter. Pour cooked rice over potatoes; turn heat to very low. Add 2 tablespoons butter and cover. Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek). Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
  • Cut potato-rice cake into pieces and serve.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • To achieve the perfect crispy Tahdig, it's crucial to use high-quality long-grain rice, such as Basmati or Jasmine rice.
  • Soaking the rice for at least 30 minutes before cooking helps remove excess starch and prevents the rice from becoming mushy.
  • Using a heavy-bottomed pot with a tight-fitting lid is essential for even cooking and a crispy Tahdig.
  • To prevent the rice from sticking to the bottom of the pot, add a thin layer of oil or butter before adding the rice and water.
  • After adding the rice and water, bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until all the water has been absorbed.
  • Once the rice is cooked, turn off the heat and let it rest for 5 minutes before fluffing it with a fork.
  • To make the Tahdig, add a layer of thinly sliced potatoes to the bottom of the pot before cooking the rice. The potatoes will crisp up and create a delicious crust.
  • You can also add other ingredients to the Tahdig, such as thinly sliced onions, saffron, or dried fruits.

Conclusion:

Persian Tahdig is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its crispy Tahdig and fluffy rice, it's sure to be a hit at any gathering. Experiment with different ingredients and cooking methods to create your perfect Tahdig recipe.

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