Persian Potato Tahdig Recipe
Potato tahdig is a traditional Persian dish featuring thinly sliced potatoes layered with rice, cooked until the bottom forms a crispy golden crust.
Servings: 6
Ingredients
- 1/4 tsp saffron strands
- 2 cups Basmati rice
- 1 Russet Potato
- ¼ cup vegetable oil or any other neutral flavored oil
- 1 tablespoon Sesame seeds
- 2 tablespoon butter
Instructions
Bloom The Saffron
- Grind the saffron using a pestle and mortar. Sprinkle the saffron over 2-3 cubes of ice and let it melt at room temperature. This will be your bloomed saffron.
Prepare the Rice
- Rinse the basmati rice a few times until the water runs clear, this is to remove the excess starch.
- Fill a large pot with water and bring it to a boil. Add the rice to the boiling water and cook for 7 minutes.
- Check one of the rice grains to make sure it's parboiled. You should be able to break it with your fingers. The grain should be tender on the outside but still firm in the middle.
- Drain the rice and rinse it under cold water to stop the cooking process and remove excess starch. Set aside.
Prepare the Pot and Potato Layer
- Pour 2 table spoons of the oil into the bottom of the pot, spreading it evenly. Add bloomed saffron and sesame seeds to the oil, distributing them evenly.
- Arrange the thinly sliced potato (¼ inch slices) in a single layer at the bottom of the pot, covering the entire surface and make sure not to overlap.
- Carefully place the parboiled rice on top of the potato slices and gently pack it down using the back of a spoon.
- Pour ⅛ cup (or 2 tablespoons) of water around the edges of the pot to create steam. Use the handle of a wooden spoon to poke several holes in the rice, allowing steam to escape. Place a paper towel over the pot and cover with the lid.
Cooking the Tahdig
- Cook over medium-high heat for 20 minutes to allow the rice to steam. After 20 minutes, remove the lid, add in the melted butter and remaining oil.
- Place the paper towel on the pot, cover with the lid, reduce the heat to medium and cook for an additional 30 minutes. This allows the tahdig to develop a crispy crust.
Resting and Serving
- Once the cooking time is complete, turn off the heat and let the pot sit, covered, for 5-10 minutes. Carefully run a spatula or knife around the edges of the pot to loosen the tahdig.
- Place a large serving platter over the pot and carefully flip the pot to release the tahdig onto the platter. The crispy potato tahdig should now be on top, with the fluffy rice underneath.
- Serve the potato tahdig hot alongside your favorite Persian stews or grilled meats.
Video
Notes
Even Slicing: Ensure the potato slices are evenly cut to about ¼ inch thickness. This ensures they cook evenly and achieve a consistent crispy texture.
Layering: Layer the potatoes evenly on the bottom of the pot to create a uniform base for the tahdig.
Cooking Time: Cook the tahdig over medium-high heat for the first 20 minutes to develop a crispy crust, then reduce the heat to medium and continue cooking for an additional 30 minutes. This ensures the potatoes are crispy on the bottom and tender inside.
Nonstick Pot: If possible, use a nonstick pot for easier plating. If not, any pot will work—just be prepared to gently scrape the crispy potatoes from the bottom with a spatula.
Nutrition
Calories: 375kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 35mg | Potassium: 226mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg