Iranian Rice with Potato Crust and Saffron
Experience the rich culinary tradition of Persian cuisine with Iranian Rice with Potato Crust and Saffron, a stunning dish that combines crispy golden tahdig (potato crust) with fluffy, aromatic basmati rice infused with saffron. This elegant recipe transforms simple ingredients like russet potatoes, saffron threads, and basmati rice into a show-stopping centerpiece perfect for special occasions or family gatherings. The key lies in layering parboiled rice over thinly sliced potatoes to create a perfectly crisp crust, then slow-steaming the rice to perfection. Enhanced with the unmistakable floral notes of saffron, this dish is not only visually impressive but also irresistibly delicious. Serve this Persian delight as a star-worthy accompaniment to stews or grilled meats, and watch it disappear as guests savor each flavorful bite! Keywords: Iranian rice recipe, tahdig, saffron rice, Persian cuisine, crispy potato crust, basmati rice.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Basmati rice
- 1 large Russet potato
- 1 large pinch Saffron threads
- 3 tablespoons Warm water
- 2 tablespoons Salt
- 4 tablespoons Vegetable oil
- 2 tablespoons Butter
Directions
Step 1
Rinse the basmati rice under cold water several times until the water runs clear. This step removes excess starch and prevents the rice from becoming sticky.
Step 2
Place the rinsed rice in a large bowl and soak in 4 cups of cold water with 1 tablespoon of salt for at least 15 minutes.
Step 3
Crush the saffron threads in a small bowl using the back of a spoon or a mortar and pestle. Add 3 tablespoons of warm water to the saffron and let it bloom for 10 minutes.
Step 4
Peel the potato and slice it into thin, even rounds about 1/8 inch thick.
Step 5
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the drained rice. Cook for 5-7 minutes or until the rice is slightly tender but firm (parboiled). Drain immediately and set aside.
Step 6
In a nonstick, heavy-bottomed pot (10-12 inches in diameter), heat the vegetable oil and butter over medium heat. Swirl to coat the bottom evenly.
Step 7
Arrange the potato slices in a single layer at the bottom of the pot. Slightly overlap the edges to form a potato 'crust'.
Step 8
Sprinkle a few tablespoons of the parboiled rice over the potatoes. Reserve 1/4 cup of rice in a small bowl, then layer the remaining rice gently over the potatoes, mounding it into a pyramid shape to allow steam to circulate.
Step 9
Add the saffron-infused water to the reserved 1/4 cup of rice, stirring to mix. Drizzle this saffron rice over the top of the rice pyramid for color and flavor.
Step 10
Use the handle of a wooden spoon to make a few small holes in the rice to allow steam to escape.
Step 11
Cover the pot with a clean kitchen towel and place the lid firmly on top. Fold the towel edges over the lid to prevent drips (carefully keep away from flames).
Step 12
Reduce the heat to medium-low and cook undisturbed for 30-40 minutes, allowing the potato crust to crisp and the rice to cook through.
Step 13
When ready, remove the pot from heat and let it rest for 5 minutes. Carefully loosen the sides of the rice with a spatula to release the tahdig.
Step 14
Place a large serving plate or platter over the pot, hold them together securely, and flip the pot upside down to unmold the rice. The golden potato crust should now be on top.
Step 15
Serve immediately and enjoy this flavorful Iranian delicacy!
Nutrition Facts
| Serving size | (865.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1432.1 |
| Total Fat 77.2g | 0% |
| Saturated Fat 20.8g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 65.8mg | 0% |
| Sodium 14352.8mg | 0% |
| Total Carbohydrate 165.2g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 2.6g | |
| Protein 22.4g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 94.9mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1829.6mg | 0% |
Source of Calories