Persian Rice

Total Time
1hr 10mins
Prep
25 mins
Cook
45 mins

While this seems unusual, I am told it is common in Iranian (Persian) households. I got the recipe from a young Iranian girl I worked with years ago; the recipe is from her mother. The one time I made it, it fell apart; I hope you have better luck!

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Ingredients

Nutrition

Directions

  1. Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
  2. Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.
  3. Pour any leftover butter in the bottom of the pot.
  4. Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
  5. Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
  6. This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
  7. When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
  8. Place a large platter over top of pot and very carefully invert the pot.
  9. The whole thing should slide out; if some potatoes come away, put them back where they belong.
  10. I was told the crust is called the"tadiq" and it is the part the family members all fight over.
  11. I admit that, when I tried to make this dish, it all fell apart; it was tasty though.