How to Prepare Appetizing Persian rice with crispy grated potato TAHDIG

Persian rice with crispy grated potato TAHDIG. This divine Persian rice recipe shows you how to easily make the fluffiest rice side dish with crispy potato tahdig using only a rice cooker! Over the potatoes pack in the partially cooked rice, forming a pyramid with several poked holes in order to allow the steam to escape. "Tahdig is an Iranian rice dish. The name comes from the crust, which is made of rice and (sometimes) potatoes that are crisped up in the bottom of a pot.

Easy recipe for potato tahdig - a traditional Iranian rice dish. Some versions of Persian rice have a yogurt tahdig which helps prevent the rice from sticking to the pan, but it still gets crispy. Persian rice aka Tahdig has been on my list for quite a while. You can cook Persian rice with crispy grated potato TAHDIG using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Persian rice with crispy grated potato TAHDIG

1. You need of Persian rice or basmati rice.
2. Prepare of butter.
3. You need of water.
4. It's of grated potato.
5. Prepare of tsb salt.
6. You need of little bit turmeric.

It is a Persian style of rice that has a crispy bottom, which is the best part. Other variations have thinly sliced potato on the bottom as the tahdig, which I can not wait to try next! I've also seen a spaghetti tahdig and one with sour cherries too! Reviews for: Photos of Persian Rice with Potato Tahdig.

Persian rice with crispy grated potato TAHDIG instructions

1. Wash rice 2 -3 time and soak with water and salt for 30 minutes.
2. Boil 2 cups of water and add butter or oil and salt to water and empty the water which you soaked the rice in it..
3. Add rice in boiling water leave it to boil for at least 10 minutes.
4. Empty water put a little bit oil with salt and turmeric in your pan and add grated potato and spread it and mash them down add your rice and put butter on top put the lid and leave it to cook for 30-40 minutes.

Persian cuisine has a number of magnificent rice dishes in its repertoire. The rice is rinsed thoroughly and cooked twice—first The tahdig turns golden brown and crunchy while the rice is cooking and prevents it from drying up. Before serving, the casserole is turned upside. The word tahdig itself is Persian for "bottom of the pot." The crusted rice that is found at the bottom of the pan, after the rice cooks, is the hallmark of the dish as well as the most Tahdig is always a rice dish but the crispy bottom is sometimes achieved by frying very thinly sliced potatoes to form the crust. The rice Without fluffy rice — basmati rice works best, as Iranian rice is hard to come by in the United States — there is no tahdig.

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