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Persian Rice Tahdig with Crispy Potatoes Recipe

Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1/4 cup of vegetable oil
- 1/4 cup of butter
- 2 medium-sized potatoes, peeled and sliced thinly
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper

Special equipment needed:
- Non-stick pot with a tight-fitting lid
- Large skillet

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a non-stick pot, bring 4 cups of water to a boil. Add the soaked rice and 1 teaspoon of salt. Stir and let it cook for 5 minutes.
3. Drain the rice and rinse it with cold water.
4. In the same pot, heat 1/4 cup of vegetable oil and 1/4 cup of butter over medium heat. Add the rice and 1/2 teaspoon of black pepper. Stir well.
5. Cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook for 30 minutes.
6. In a large skillet, heat 1/4 cup of vegetable oil over medium heat. Add the sliced potatoes and fry until crispy and golden brown. Remove from heat and set aside.
7. Once the rice is cooked, remove the lid and place a clean kitchen towel over the pot. Cover the pot with the lid again and let it cook for another 10 minutes. This will create a crispy layer of rice at the bottom of the pot, known as tahdig.
8. To serve, gently remove the crispy rice from the bottom of the pot and place it on a serving platter. Top it with the crispy potatoes.


Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
5. Temperature:
Cook the rice on low heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 8g
Cholesterol: 30mg
Sodium: 640mg
Total carbohydrates: 50g
Dietary fiber: 2g
Protein: 5g

Substitutions for ingredients:
- You can use ghee instead of butter.
- You can use any type of oil instead of vegetable oil.
- You can use sweet potatoes instead of regular potatoes.

Variations:
- You can add saffron to the rice for a more traditional Persian flavor.
- You can add raisins and sliced almonds to the rice for a sweet and nutty flavor.
- You can add diced onions and garlic to the potatoes for a savory flavor.

Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Soaking the rice before cooking helps it cook evenly and prevents it from sticking together.
- Use a non-stick pot to prevent the rice from sticking to the bottom.
- Use a tight-fitting lid to prevent steam from escaping and to create a crispy layer of rice at the bottom of the pot.
- Use a kitchen towel to absorb excess moisture and prevent the rice from getting soggy.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the rice and potatoes in a microwave-safe dish and microwave for 1-2 minutes or until heated through.

Presentation ideas:
Serve the rice and potatoes on a large platter and garnish with fresh herbs.

Garnishes:
Fresh herbs such as parsley, cilantro, or mint.

Pairings:
This dish pairs well with grilled meats, roasted vegetables, and a side salad.

Suggested side dishes:
- Grilled chicken or beef kabobs
- Roasted vegetables such as carrots, zucchini, and eggplant
- A simple side salad with lettuce, tomatoes, and cucumbers

Troubleshooting advice:
- If the rice is too dry, add a little bit of water or chicken broth and stir gently.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate any excess moisture.

Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Cook the rice and potatoes to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Tahdig is a traditional Persian dish that is made by cooking rice until it forms a crispy layer at the bottom of the pot. It is often served with crispy potatoes or other toppings.

Flavor profiles:
This dish has a savory and slightly nutty flavor from the rice and a crispy and salty flavor from the potatoes.

Serving suggestions:
Serve this dish as a main course for a family dinner or as a side dish for a larger gathering.

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Region: Iranian

Taste: Savory, Tangy, Spicy, Crispy, Aromatic