Persian Rice with Potato Tahdig
 
Prep time
Cook time
Total time
 
This divine Persian rice recipe shows you how to easily make the fluffiest rice side dish with crispy potato tahdig using only a rice cooker!
Author:
Recipe type: Side Dish
Cuisine: Persian
Serves: 3-5
Ingredients
  • 3 cups long-grain, basmati rice
  • 6 cups of water
  • 2 tablespoons and ½ teaspoon salt
  • 1 teaspoon ground saffron dissolved in 2 tablespoons of hot water (you can substitute for turmeric)
  • 3 tablespoons of oil (or more depending on how crunchy you want the potatoes!)
  • 1 potato
Instructions
  1. For best results, wash and drain your rice 5 times in warm water.
  2. Bring 6 cups of water and the salt to a boil in the PARS Persian rice cooker.
  3. Add the rice to the rice cooker and return to a boil for 6-10 minutes. Leave uncovered. The rice is ready when it’s half way cooked through. At this point you drain, then rinse the rice under water to stop the cooking.
  4. Peel and slice your potato into about ¼" thick slices and pat dry with paper towels.
  5. Pour in the 3 tablespoons of oil to the bottom of the rice cooker pot along with the dissolved saffron water.
  6. Next lay the potato slices evenly over the oil layer.
  7. Over the potatoes pack in the partially cooked rice, forming a pyramid with several poked holes in order to allow the steam to escape. Cover and cook for 10 minutes.
  8. Place a paper towel or clean dish towel over the pot; cover firmly with the lid to prevent steam from escaping and cook for another 50 minutes.
  9. Remove pot from the heat and allow to cool, covered, for 5 minutes on a damp surface to free the potato rice crust from the bottom of the pot.
  10. Scoop the rice onto a plate, careful to not to disturb the tahdig at the bottom. Loosen the sides of the tahdig and flip onto a plate, or remove from the pot with a spatula and enjoy!
Recipe by at https://seriousspice.com/persian-rice-potato-tahdig/