Photo @rosewater_bakery
Potato Tahdig Recipe
Is it possible that anyone doesn't like Tahdig ? The ancient Iranians had a proverb that believed: whoever loves the Tahdig , it must rain on his wedding night, isn't it beautiful? Althea we do not yet know the connection between the rain and Tahdig, but we do know the connection between a Potato Tahdig and a happy meal!
Duration:
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Information:
Course: Main Course
Cuisine: Persian
Servings: 4 people
Calories: 373kcal
Ingredients
4 TAHDIGLOVER Rice scoop (400g)
Salt
2 tbsp Saffron mix
2 tbsp Oil for the bottom of the pot
50 gr Butter
50 ml Water
1 Potato
Instructions
1. Preheat the oven to 375 degrees F (190 C).
Slice your potatoes with 2mm thickness.
Soak them in water for at least 1 hour , if you do not have time for that soak them and continue preparing the rice Soaking potatoes will prevent them from burning too fast and give that extra crunch!
In a small bowl, mix a pinch of salt and saffron with oil. Add your sliced potato to the mixture.make sure the slices are fully covered with oil. Take the slices to cover the bottom of your TAHDIGLOVER pot.
Add the precooked rice to the bottom of the pot and pat it to spread evenly.
Continue adding the rice until it is finished. Pat the rice to make sure you have no gaps between layers and the surface is even You can cook the rice on the stove or in the oven. We highly recommend using the oven.
Cooking the rice on the stove: put the pot on the smallest hob and lowest temperature. Let the rice cook for 1 hour at least. 20 minutes in the cooking period , make your butter and water mixture and pour it over the rice and put the lid back on and let the rice cook. To make your tahdig extra crunchy get one of our Damgirs
Cooking the rice in the oven: Pour the butter mixture over the rice and put the pot in the oven. Let the rice cook for 1 hour and 15 minutes.