Potato tahdig (Crispy Persian rice with potatoes)

Name: Potato tahdig (Crispy Persian rice with potatoes)
Prep time: 65 min
Cook time: 65 min
Total time: 80 min
Yield: 4 Servings
Cuisine: middle eastern
Ingredients: 2 cups basmati rice; 0.25 tsp saffron; 2 tsp turmeric; 0.75 stick unsalted butter (melted); 2 potatoes (peeled); 7 tbsp water; salt

Based on 6 ratings

Lucie

“Tahdig is an Iranian rice dish. The name comes from the crust, which is made of rice and (sometimes) potatoes that are crisped up in the bottom of a pot. The crisp golden crust is the most sought-after part of this dish, so tahdig is always served upside down on a plate—making it a real showstopper!”

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

400 g	basmati rice
¼ tsp	saffron
2 tsp	turmeric
80 g	unsalted butter (melted)
2	potatoes (peeled)
100 ml	water
	salt

Metric

Imperial

How-To Videos

Utensils

pot (large)
fine sieve
cutting board
knife
bowl (small)
large pot with lid
kitchen towel

Nutrition per serving

Cal
337

Protein
4 g

Fat
17 g

Carb
40 g

Step 1/4
- 400 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
- 2 potatoes (peeled)
- cutting board
- knife
In the meantime, cut potatoes into thin (approx. 8mm/ 1/3-in.) slices.
Step 3/4
- 2 tsp turmeric
- ¼ tsp saffron
- 80 g unsalted butter (melted)
- 100 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!