1/2 Photos of Persian Rice
1 hr 10 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!
My Private Note
Units: US | Metric
- 1Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
- 2Dip 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.
- 3Pour any leftover butter in the bottom of the pot.
- 4Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
- 5Cover 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.
- 6This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
- 7When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
- 8Place a large platter over top of pot and very carefully invert the pot.
- 9The whole thing should slide out; if some potatoes come away, put them back where they belong.
- 10I was told the crust is called the"tadiq" and it is the part the family members all fight over.
- 11I admit that, when I tried to make this dish, it all fell apart; it was tasty though.
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Nutritional Facts for Persian Rice
Serving Size: 1 (470 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 311.5
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 7.3 g
- Cholesterol 30.5 mg
- Sodium 408.1 mg
- Total Carbohydrate 46.2 g
- Dietary Fiber 1.7 g
- Sugars 0.4 g
- Protein 4.4 g