TAHDIG RICE

Tahdig is a traditional Persian rice dish that literally means “bottom of the pot.” It gets its name from the crispy, buttery/oily saffron-hued rice that forms at the bottom of the rice pot.

Tahdig Rice with Potatoes and Saffron - Crispy Persian Rice

Ingredients

• 350 g basmati rice

• 2large potato

• 6 tbsp oil

• 2 tsp salt

• Few strands of saffron

Instructions

Wash rice until water runs clear, then soak in water for 30 minutes.

Grind saffron and steep cold w

Boil rice in salted water and 3 tsp oil for 6–7 min, then drain.

Slice potato (3–4 mm). Heat 3 tbsp oil in a non-stick pan, add a bit of saffron water,  layer potatoes,

add rice on top, pour remaining saffron water, and poke holes for steam.

Cover with a cloth-wrapped lid. Cook 10 min on medium, then 45–60 min on low.

Flip onto a plate to reveal the golden crust.