Persian Rice – Tahdig

Ingredients for 4 servings:

• 4 cups basmati rice
• 1 tsp saffron
• 2 potatoes
• 6 tbsp sunflower oil
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

super delicious rice with a potato crust and saffron

First, boil the rice in plenty of salted water until half cooked. Meanwhile, slice the potatoes into slices about 3 mm wide. Dissolve the saffron in a little boiling water, mix it with 4 tablespoons of oil, and add it to a hot, medium-sized saucepan. Spread the potato slices all over the bottom of the pan; they will begin to crisp up a bit while the rice simmers. When the rice is half cooked, add it (while still wet) to the pan on top of the potatoes. Add 2 tablespoons of oil on top. The rice will steam for about 45 minutes, and a delicious crust will form on the bottom. Finally, wrap a clean tea towel around the lid to seal the pan tightly; this will absorb any excess steam. When the rice is ready, place the pan in cold water to help the dish separate from the bottom of the pan. Simply turn it out onto a plate and enjoy.