The first time I was introduced to basmati rice was years ago by my Persian girlfriends who have all mastered the art of making the perfect rice and tahdig. Tahdig is formed at the bottom of the pot by using, potatoes, pita bread or rice. In the Iranian culture, tahdig is everyone’s favorite part of the rice. There is a charming tradition of friendly fighting over the tahdig to see who gets the last piece. Don’t laugh. Once you taste this crunchy indulgence, you will want the last piece too.
There are many ways to make Tahdig depending on your preference. I learned to make potato tahdig from my recipe from my friend Ameneh, using thin slices of potatoes to create a crispy, crunchy golden tahdig. Ameneh is an inspiration in the kitchen, especially when it comes to Persian food. Each of her traditional recipes are made to perfection because of the love and passion she puts into the preparation of her food.
Ameneh has a gift for creating a delicious journey through every part of her meal from her mouthwatering salads to her juicy kabobs and of course her light and fluffy rice and tahdig that sings perfection each time she makes it. Give Ameneh’s basmati rice & potato tahdig recipe a try and look for many more of Ameneh’s delicious Persian recipes under the chapter called ‘Iran” in my upcoming cookbook.
As they say in Persian,
“رمز عبور ته دیگ لطفا!” Pass the Tahdig, please!
Find some of my other delicious Persian recipes below:
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