Tahdig With Potato (Iranian)

Be the first to review
READY IN: 1hr 15mins
Recipe by Barbell Bunny

This is how Iranians make the delectably crunchy "crust" on their rice. Yum! To parboil your rice, use my posted recipe, "Iranian Parboiled Rice". From My Persian Kitchen.

Ingredients Nutrition

Directions

  1. Slice potato into 1/4" rounds.
  2. In a large pot, add two tablespoons canola oil, the saffron water, and sprinkle with salt. Slightly shake the pot to mix the liquid.
  3. Add the potatoes and sprinkle each with a little salt.
  4. Add your rice.
  5. Cook on high for 10 minutes.
  6. Lower the temperature to low, place a towel over the top of the pot, cover, and steam for one hour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a