Persian Tahdeeg Rice and Potatoes

Dive into the vibrant flavors and textures of Persian Tahdeeg Rice and Potatoes, a show-stopping dish renowned for its golden, crispy crust and fragrant, fluffy rice. This authentic Persian recipe combines delicate basmati rice, tender slices of russet potatoes, and the rich aroma of saffron for a unique culinary experience. Parboiling the rice and layering it with a saffron-infused yogurt mixture creates the signature tahdeeg crust, while slow steaming locks in the dish's tender and aromatic qualities. Perfectly suited for family gatherings and special occasions, this recipe results in a stunning presentation when flipped onto a serving platter, revealing the beautifully crisp golden base. Serve this Persian classic as a main dish or pair it with stews and grilled meats for a feast to remember!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 2 medium Russet potatoes
• 3 teaspoons Salt
• 0.5 teaspoons Saffron threads
• 2 tablespoons Boiling water
• 0.25 cups Plain yogurt
• 0.25 cups Vegetable oil
• 2 tablespoons Butter
• 3 tablespoons Cold water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rinsed rice in cold water for 30 minutes, then drain.

Step 2

Peel the potatoes and slice them into 1⁄4-inch thick rounds. Set aside.

Step 3

In a small bowl, crush the saffron threads and dissolve them in 2 tablespoons of boiling water, letting it steep for 5 minutes.

Step 4

Bring a large pot of water to a boil. Add 2 teaspoons of salt and the soaked rice. Parboil the rice for about 5–7 minutes until it is slightly tender but still firm in the center. Drain the rice and set it aside.

Step 5

In a medium bowl, mix the saffron water, yogurt, 1 tablespoon of the vegetable oil, and 2 tablespoons of the parboiled rice. This will serve as the base for the crispy crust.

Step 6

Heat the remaining vegetable oil and the butter in a large, heavy-bottomed nonstick pot over medium heat.

Step 7

Spread the yogurt mixture evenly over the bottom of the pot. Arrange the potato slices in a single layer over the yogurt mixture.

Step 8

Carefully mound the remaining rice on top of the potatoes, shaping it into a pyramid. Make 2-3 holes in the rice mound with the handle of a wooden spoon to allow steam to escape.

Step 9

Drizzle the remaining saffron water over the rice and pour 3 tablespoons of cold water around the edges of the pot.

Step 10

Cover the lid of the pot with a clean kitchen towel and place it tightly on the pot to trap the steam inside. Reduce the heat to low and cook for about 45–60 minutes. This will allow the potatoes to form a crispy golden crust while the rice becomes tender and fluffy.

Step 11

When done, carefully invert the pot onto a large serving platter. The crispy potato tahdeeg and rice should release as one piece. Serve immediately and enjoy this Persian delicacy!

Nutrition Facts

Serving size	(985.5g)

Amount per serving	% Daily Value*
Calories	1515.7

Total Fat 77.8g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 34.3g
Cholesterol 69.5mg	0%
Sodium 7324.0mg	0%
Total Carbohydrate 181.5g	0%
Dietary Fiber 7.6g	0%
Total Sugars 8.7g
Protein 27.6g	0%

Vitamin D 33.9IU	0%
Calcium 212.5mg	0%
Iron 10.1mg	0%
Potassium 2232.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 7.2%

Carbs: 47.2%