3 hrs 45 mins
This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking.
My Private Note
Units: US | Metric
- 1For best results, soak the rice for a few hours in hot water and some salt before cooking.
- 2Peel the potatoes and slice them in a round shape.
- 3You could use the potatoes unpeeled as well since they add lots of fiber to your diet (I don't do this, I have picky kids).
- 4In a medium size pot, half-way filled with water, bring the water to a boil.
- 5Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.
- 6Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened.
- 7When the rice is half-crunchy half-soft, take it out and drain it in a kitchen strainer.
- 8Run tap water on top of it to wash out some of the salt.
- 9Pour the oil in the pot, add 4 oz of water.
- 10Lay the potatoes in the bottom of the pot, add a bit of salt, then pile up the rice loosely in the shape of a mountain, on top of the potatoes.
- 11With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process.
- 12Spread a little water on top and close the lid.
- 13Let it cook for a couple of minutes on high heat.
- 14When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.
- 15Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes.
- 16Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat.
- 17Note: If you have a choice, use Basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.
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Nutritional Facts for Persian Tahdeeg (Rice and Potatoes)
Serving Size: 1 (226 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 499.7
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 11.4 mg
- Total Carbohydrate 92.5 g
- Dietary Fiber 3.5 g
- Sugars 0.9 g
- Protein 8.7 g