Crispy Potato Tahdig (Persian Golden Rice & Potatoes)

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Grind the saffron with a mortar and pestle. Sprinkle it over 2-3 ice cubes and let them melt at room temperature to make bloomed saffron.
2. Rinse the basmati rice several times until the water runs clear.
3. Boil a large pot of water, add the rice and cook for 7 minutes. The grains should be tender outside but still firm inside, and break easily with your fingers.
4. Drain the rice and rinse under cold water to stop cooking. Set aside.
5. Pour 2 tablespoons of the oil into the bottom of the pot and spread it evenly. Scatter the bloomed saffron and sesame seeds over the oil.
6. Arrange the potato slices (1/4 inch thick) in a single layer covering the bottom, without overlapping.
7. Gently pack the parboiled rice on top of the potato with the back of a spoon.
8. Pour 2 tablespoons of water around the edges of the pot. Poke several holes in the rice with a wooden spoon handle, cover the pot with a paper towel and the lid.
9. Cook over medium-high heat for 20 minutes to steam the rice.
10. Remove the lid, add the melted butter and the remaining oil. Put the paper towel back on, cover, reduce heat to medium and cook for 30 more minutes.
11. Turn off the heat and let the pot rest covered for 5-10 minutes. Loosen the edges with a spatula or knife.
12. Place a large platter over the pot, flip it over to release the tahdig, potato side up, and serve hot.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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