How to Make Perfect Potato Tahdig (Tahdig Sibzamini)

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Grind the saffron to a powder, sprinkle it over 2-3 ice cubes and let it melt at room temperature to make bloomed saffron.
2. Rinse the basmati rice several times until the water runs clear.
3. Boil the rice in a large pot of water for 7 minutes, then check a grain: it should break easily with the fingers, tender outside and still firm in the centre.
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. Add the bloomed saffron and sesame seeds and distribute them through the oil.
6. Arrange the thinly sliced potato (¼ inch slices) in a single layer over the bottom of the pot, covering the whole surface without overlapping.
7. Carefully place the parboiled rice on top of the potatoes and gently pack it down with the back of a spoon.
8. Pour ⅛ cup (2 tablespoons) of water around the edges of the pot. Poke several holes in the rice with the handle of a wooden spoon. Cover the pot with a paper towel and then the lid.
9. Cook over medium-high heat for 20 minutes to steam the rice.
10. After 20 minutes, remove the lid and add the melted butter and the remaining oil.
11. Cover again with the paper towel and lid, reduce the heat to medium and cook for another 30 minutes.
12. Turn off the heat and let the pot rest, covered, for 5-10 minutes. Loosen the edges with a spatula or knife.
13. Place a large platter over the pot and flip it over to release the tahdig onto the platter, crispy side up. Serve hot.

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

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