Persian Rice with Potato Tahdig
Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2cups basmati rice
- 1teaspoon salt
- 2tablespoons cooking oil
- 1potato, sliced into 1/4-inch rounds
Instructions
Step 1
Rinse and drain rice 2 times.Step 2
Bring 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 3
Put 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 4
Invert carefully onto a serving plate so sliced potatoes are on top of rice.