Have you ever tried tahdig before? This crispy potato Persian rice dish is a must-try! 😋🥔🍚
Potato Tahdig Recipe
*in order to make tahdig we first have to make some Persian rice!
2 cups basmati rice
1 tbsp salt
2 potatoes , russet or Yukon gold
⅓ cup canola or vegetable oil, plus more for seasoning
Optional: ⅛ tsp (or a pinch) ground saffron dissolved in one small melted ice cube
1. Add rice to a large bowl. Rinse 5-6 times until water is clear. Cover with water just enough to cover it and add salt to bowl. Let it sit for 2 hours.
2. Boil a large pot of water. Drain rice and add to boiling water. Boil for 5-6 minutes then pour in some cold water. Immediately drain rice, rinse once and set aside. Rice should be soft but still a little firm in the middle.
3. To your pot, add ⅓ cup oil. It should cover the bottom and leave a little extra. Peel potatoes and slice into ¼ inch pieces. If using the saffron water, add some to the oil in the pan now.
4. Place potatoes on top of oil, trying to fill in all the big gaps. Top with your rice. Cover on medium heat and once rice is steaming (about ten minutes), add the additional oil- this depends on your taste. I recommend ¼ cup minimum. Use a tea towel and cover the lid of your pot. Place lid on pan and let cook on medium low heat for 30 minutes. At this point the rice should be fully cooked and the potatoes crispy and golden.
5. Plate rice and add potatoes on top for garnish. Depending on pan, you can always invert the potatoes onto a plate as well. This works better for rice or bread tadeeg.
Video courtesy of Gigi Madanipour.
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