Potato tahdig (Crispy Persian rice with potatoes)

Based on 7 ratings

Lucie

Contributor

“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 👍
65
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
400 g basmati rice
¼ tsp saffron
2 tsp turmeric
80 g unsalted butter (melted)
potatoes (peeled)
100 ml water
salt
Metric
Imperial

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

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

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

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

  • Step 3/4

    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.
    • 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!

    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!