POTATO TAHDIG
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
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.
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Psycho dad1313
[email protected]I'm not a big fan of potato tahdig, but this recipe changed my mind. The potatoes were crispy and the rice was fluffy. I will definitely be making this again.
NP Dahal
[email protected]This is the best potato tahdig recipe I've ever tried. The potatoes were so crispy and the rice was so fluffy. I will definitely be making this again.
JJG_21
[email protected]This potato tahdig recipe is a great way to use up leftover potatoes. The potatoes were crispy and the rice was fluffy. I will definitely be making this again.
Si Ikbal
[email protected]I was looking for a new potato tahdig recipe and this one did not disappoint. The potatoes were crispy and the rice was fluffy. I will definitely be making this again.
Nneoma Nwakor
[email protected]This potato tahdig recipe is easy to follow and the results are delicious. I love the crispy potatoes and the fluffy rice. I will definitely be making this again.
Talha Javed
[email protected]I've been making this potato tahdig recipe for years and it's always a hit. It's a great way to use up leftover potatoes, and it's always a crowd-pleaser.
Shamimahmed Eva
[email protected]This is the best potato tahdig recipe I've ever tried. The potatoes were so crispy and the rice was so fluffy. I will definitely be making this again.
Bassam Ahmad
[email protected]I made this potato tahdig for a party and it was a hit! Everyone loved it. The potatoes were crispy and the rice was fluffy. I will definitely be making this again.
zain saad
[email protected]This potato tahdig recipe is easy to follow and the results are delicious. I love the crispy potatoes and the fluffy rice. I will definitely be making this again.
sk. Owalid
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The potato tahdig was amazing! The potatoes were so crispy and flavorful, and the rice was cooked to perfection. I will definitely be making this again.
anoy ahammad Monir
[email protected]I've made this potato tahdig recipe several times now, and it always turns out great. It's a great way to use up leftover potatoes, and it's always a hit with my family and friends.
lil dizy
[email protected]This potato tahdig recipe is a keeper! The potatoes were crispy on the outside and fluffy on the inside, and the rice was perfectly cooked. I will definitely be making this again.