If you have ever made tahdig before you already know the feeling. The anticipation as you flip the pot, the moment of silence before you lift it and see whether the crust came out golden and intact. It is one of the great dramatic reveals in cooking and it never gets old.
Potato tahdig takes that moment and makes it even better.
I grew up poking around the bottom of the rice pot hoping to find a potato slice hiding underneath the rice. My mother would line the pot with thinly sliced potatoes before adding the saffron rice on top, and the result was this incredible layered crust, crispy golden potato on the outside and fragrant fluffy rice underneath. It was the most fought over part of any meal.
The method is very similar to making a plain rice tahdig. You par boil the rice first, then instead of placing it directly into the pot you line the bottom with thinly sliced potatoes. The rice goes on top and everything steams low and slow until that crust sets. Simple, deeply satisfying and the kind of dish that makes everyone at the table reach for the bottom first.
Potato Tahdig (Persian Crispy Rice with Potatoes)
Equipment
- Deep non-stick pot with a 10-inch circumference
Ingredients
3 cups white basmati rice
kosher salt
4 tbsp neutral oil such as avocado oil
tsp saffron
pinch of sugar
- 3 cups basmati rice
- kosher salt
- 4 tbsp neutral oil such as avocado oil
- ¼ tsp saffron
- pinch of sugar
- 1 large russet potato or 2 Yukon Gold peeled and sliced into ¼-in slices
Instructions
- Place the rice in a medium bowl and fill it with cold water. Wash the rice by swirling your hands through, then drain. Repeat until the water runs clear, 4-5 times. Cover the rice with cold water, add 2 tbsp of salt and set soak for at least half an hour.
- Grind saffron with a pinch of sugar in a mortar and pestle. Transfer to a measuring cup and add 1/4 cup of hot (not boiling) water. Set aside to bloom.
- Drain your rice. Fill your rice pot about 2/3 of the way full with water and bring to a boil. Add 3 tbsp of salt and the rice. Bring the water to a boil and watch over it carefully. Allow the rice to boil for about 5 minutes until the grain is tender but still has a bite to it on the inside. Drain the rice immediately and rinse with cold water. Set aside to drain completely. Wash and dry your rice pot to remove starches.
- Cut your potatoes and rinse them to remove some of the starch. Dry them well and sprinkle with salt.
- Set the rice pot over medium-high heat. Add 2 tbsps of oil and saffron water. As soon as the oil starts to sizzle, add potatoes to the pot in a tight single layer. Fry the potatoes uncovered for 5 minutes until the potatoes start to turn golden.
- Scatter the rice on top of the potato layer, but do not flatten. Use the bottom of a wooden spoon to poke holes in the rice to allow steam to escape. Pour over an additional 1/4 cup of water and remaining 2 tbsps of oil. Cover and cook for 5 more minutes to allow the tahdig to set.
- Lift the lid and wrap it in a kitchen towel to catch the condensation. Make sure it is secured so that it doesn’t catch fire, place it firmly back on the pot. Turn the heat all the way down to low and let the rice steam for 45 minutes.
- To serve flip rice and potatoes onto a large platter and enjoy with a Persian stew or as a side dish.