Potato Tahdig Recipe The Crispiest Persian Rice You'll Ever Make!

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Crush the saffron with a pestle and mortar, scatter 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 a large pot of water, add the rice and cook for 7 minutes. A grain should break easily between your fingers, tender outside and still firm in the centre.
4. Drain the rice and rinse it under cold water to stop cooking and wash off excess starch. Set aside.
5. Pour 2 tablespoons of the oil into the base of the pot and spread it evenly. Add the bloomed saffron and sesame seeds and distribute them through the oil.
6. Lay the potato slices (1/4 inch thick) in one layer across the base, covering it fully without overlapping.
7. Carefully spoon the parboiled rice over the potato and press it down gently with the back of a spoon.
8. Pour 2 tablespoons of water around the edge of the pot. Poke several holes through the rice with a wooden spoon handle, cover the pot with a paper towel, then the lid.
9. Cook over medium-high heat for 20 minutes. Remove the lid, then add the melted butter and the remaining oil.
10. Put the paper towel back on, cover, reduce the heat to medium and cook for another 30 minutes until the base is crispy.
11. Turn off the heat and leave the covered pot to rest for 5-10 minutes. Loosen the edges with a spatula or knife.
12. Place a large platter over the pot and flip it so the tahdig lands potato-side up on the platter. Serve hot.

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

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