Persian Rice with Potato Tahdig
Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
- Serves: 6 persons
- 2cups basmati rice
- 1teaspoon salt
- 2tablespoons cooking oil
- 1potato, sliced into 1/4-inch rounds
Step 1Rinse and drain rice 2 times.
Step 2Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
Step 3Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
Step 4Invert carefully onto a serving plate so sliced potatoes are on top of rice.