Basmati Rice with Potato Tahdig
Traditional Persian rice with thin slices of potatoes that cook under the rice to create a crispy, crunchy, golden tahdig crust.
Basmati Rice with Potato Tahdig
Traditional Persian rice with thin slices of potatoes that cook under the rice to create a crispy, crunchy, golden tahdig crust.
Servings
12people
Servings
12people
Ingredients
Instructions
  1. Place the rice in a medium bowl and rinse under cold water 4 to 5 times to remove dirt and debris until the water runs clear. Top the rice with 6 cups of water and 1 tablespoon of salt. Soak for 2 hours to 24 hours.
  2. Fill a large non-stick pot with 10 cups of water and bring to a boil on high heat. Add the drained rice and 1 teaspoon of salt to the water. Parboil the rice for 6 to 8 minutes or just until the rice is slightly soft on the outside grain. You can test this by biting into a grain. Pour the rice into a mesh strainer and rinse with cold water to stop the cooking process.
  3. Heat the oil in the same pot over medium heat, adjusting the amount of oil used depending on your pot size. The oil should be approximately 1/8-inch from the bottom. Stir in the milk. Cover the bottom of the pot with potato slices. Sprinkle the potatoes with remaining 1 teaspoon of salt.
  4. Spoon a thin layer of rice over the potatoes. Continue to add rice in layers by spooning the rice into the middle of the pot in a pyramid shape, allowing the rice to fall towards the sides. Poke 5 to 6 holes into the rice using the end of a wooden spoon at the center and around the rice. Add the butter pieces over the rice evenly.
  5. Mix 1/4 cup oil with 1/4 cup water and gently pour over the rice, being careful not to collapse the pyramid shape. Spoon the saffron water over the rice in a circular direction to create a spiral pattern. Reduce the heat to low.
  6. Cover the lid of the pot with a cotton tea towel, tying the ends at the top of the lid. Cover the pot with the lid, reduce the heat to low and steam the rice for 30 to 70 minutes (depending on your cooktop), checking to ensure it doesn’t burn.
  7. Remove the pot from the heat and rest it on a cool damp cloth to naturally loosen the tahdig from the pot. You can keep the rice in the pot until you are ready to serve it.
  8. To plate the rice, remove the cover from the pot, using a plate large enough to cover top of the pot, quickly invert the two together, allowing the rice and tahdig to loosen onto the plate. Serve the rice topped with the potato tahdig or cut it into wedges, setting the tahdig on the sides of the rice to serve. Serve hot with kabobs and a salad.
Recipe Notes

Recipe Notes:

  • It is important that you use a non-stick pot for this recipe to prevent potatoes from sticking to the bottom.
  • The amount of potatoes and salt needed will depend on the size of your pot. Sprinkle enough salt to lightly cover the potatoes.
  • The potatoes should completely cover the bottom of the pot without overlapping.
  • Be sure to cook on low to prevent potatoes from burning.

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