Potato tahdig (Crispy Persian rice with potatoes)

Step 1/ 4

• 200 g basmati rice

• pot (large)
• fine sieve

Add rinsed basmati rice to a pot of cold, salted water. Bring to a boil and let simmer for approx. 5 min., then drain.

Step 2/ 4

• 1 potatoes (peeled)

• cutting board
• knife

In the meantime, cut potatoes into thin (approx. 8mm/ 1/3-in.) slices.

Step 3/ 4

• 1 tsp ground turmeric
• ⅛ tsp saffron
• 40 g unsalted butter (melted)
• 50 ml water

• bowl (small)
• large pot with lid
• kitchen towel

Add turmeric and saffron to the melted butter and stir to combine. Grease the bottom and sides of a heavy-bottomed pot with some butter. Add half of the butter mixture to the pot. Then add potatoes slices and rice. Use a spoon to press the rice down firmly. Drizzle over the remaining butter mixture and water. Wrap the pot lid with a clean kitchen towel and cover the pot tightly. Let cook over low heat for approx. 45 min.

Step 4/ 4

Remove from heat and set for approx. 15 min. more. Uncover and cover the pot with a slightly larger plate. Turn the pot with plate upside down carefully to transfer tahdig to the serving plate. Enjoy!

Enjoy your meal!