Basmati rice with potato tahdig
The first time I was introduced to basmati rice was from my Persian girlfriends who have all mastered the art of making the perfect rice and tahdig; the crispy golden part that forms at the bottom of the pot when the rice is done. There are many ways to make Tahdig depending on your preference. I learned to make this recipe from my very dear friend Ameneh, using thin slices of potatoes to create a golden tahdig. Other types of tahdig are created by adding pita bread, yogurt or milk to the bottom of the pot before adding the 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.
Ameneh is an inspiration in the kitchen, especially when it comes to Persian food. Each of her traditional recipes is made to perfection because of the passion she puts into the preparation of her food. She 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 proclaims perfection every 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!
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