Tahdig With Potato
Persian potato tahdig — a crispy potato-and-rice crust cooked in the pot.
Ingredients
| 1 | potato | |
| 2 cups | 480 ml | rice, boiled as shown in the basic rice cooking method post |
| 1 tbsp | 15 ml | saffron brewed in hot water |
| — | canola oil | |
| — | salt |
Instructions
- Slice potatoes as evenly as possible in about 1/4″ rounds.
- Gather all of the needed ingredients.
- Some people will fry one side of the potatoes first, flip them and add some water and oil and then place rice on top. Others will simply place water, oil and saffron in the pot, place the potatoes in there and cover with rice. Personally that's what I do. I just pour a couple of tablespoons of canola oil, then add 1 tablespoon of saffron brewed in hot water, and a little sprinkle of salt and slightly shake the pan or use a wooden spatula to mix the liquid. Add the potatoes, sprinkle each with a little salt and then add rice.
- I highly recommend that the salting of the potatoes, at least on one side, is not skipped. It makes a huge, huge, huge difference!
- Since tahdig is super popular, sometimes when I have leftover potatoes, I add them to another pot or pan and make extra tahdig. Generally, when you make more tahdig you will be more loved!
- Add rice as you would regularly. As always cook on high for 10 minutes. Lower the temperature, wrap cover in a towel and steam for about one hour.
- The end result is a gorgeous and delicious potato tahdig! And here is the extra one that I made in the pan!