Potato tahdig (Crispy Persian rice with potatoes)
Ingredients
Utensils
pot (large), fine sieve, cutting board, knife, bowl (small), large pot with lid, kitchen towel
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Nutrition per serving
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!
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