Potato Tahdig

Ingredients for Potato Tahdig

• 1/4 teaspoons saffron threads, finely ground

• 550g basmati rice

• Kosher salt

• 80ml plus 60ml vegetable oil

• 2 russet potatoes (about 575g total) peeled, sliced into 1/2"-thick rounds

Stir saffron and 2 tablespoons lukewarm water in a small bowl; set aside to bloom.

Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking.

Wipe out pot. Pour 80ml oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom.

Arrange potato slices in an even layer in bottom of pot. Season with 2 teaspoons salt. Return rice to pot on top of potatoes in a mound (so it’s higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 120ml water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don’t catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7–10 minutes (check after 7 minutes; if you don’t see steam, cover and continue to cook).

Pour remaining 60ml oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30–40 minutes. Taste to make sure rice is fully cooked; if not, add 60ml more water, then let steam another 10 minutes.

Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.