Persian Rice – Tahdig
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cup basmati rice
- 1 teaspoon saffron
- 2 potato (s)
- 6 tablespoon sunflower oil
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- First you cook the rice half cooked in plenty of salted water. Meanwhile, cut the potatoes into approx. 3 mm wide slices. Now you dissolve the saffron in a little boiling water, mix it with 4 tablespoons of oil and put it in a hot, medium-sized saucepan. Spread the potato slices over the whole base, these will now be a bit crispy while the rice is simmering. When the rice is half cooked, add it (moist) to the pot on top of the potatoes. Now add 2 tablespoons of oil on top. Then the rice steams for about 45 minutes and on top of that a delicious crust forms at the bottom.
- Finally, wrap a clean tea towel around the lid so that the pot is well closed, it absorbs the excess steam. When the rice is ready, put the pot in cold water, so the dish comes off the bottom of the pot better. Now just plunge onto a plate and eat.
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