Potato Tahdig (Tahdig Sibzamini, ته دیگ سیب زمینی) is a trendy kind of Persian Tahdig. Tahdig is a crust that Iranians cook it with different items. Literally, in Farsi, it means the bottom of the pot. They call it like that because it is made in the bottom of the pot. They usually place the items they want to make the crust with, at the bottom of the Chelow or Polow’s pot. This crust can be made by a flatbread like Lavash, or other ingredients like potatoes or lettuce. Tahdig e Sibzamini is more delicious and popular when cooked at the bottom of a Persian Macaroni dish. Tahdig is a kind of food that almost everybody loves. No matter you cook how much of it while serving, demand is always more supply! Especially if it is made with potatoes. This dish is one of those that you cannot miss cooking and eating it. If you are a fan of Persian cuisine, you’ll probably cook an adequate amount of Polow or Chelow. This time you cook one of those, try out this fabulous crust.
Different kinds of Potato Tahdig:
There are many types of Tahdig in Persian cuisine. However, there is only one type of Potato Tahdig. It is the one crust that is made with potato. You can make different kinds of it by changing its shape or adding some other ingredients to it. The regular Tahdig e Sibzamin is made with thin-sliced potatoes. You can form it by using bakery shapes. Or may cut it like fries. Moreover, you can add some auxiliary components, such as saffron or sesame seeds, and make Tahdig e Sibzamini Zaferani or Konjedi.
Important Nutrition Facts of Potato Tahdig:
Potatoe Tahdig has the same nutritions and calories as fries. Because it is a dish of potatoes that fry in oil. The only difference between this food and french fries is their shapes. 100gr of Tahdig e Sibzamini fried in vegetable oil has about 334 kcal. It contains 38 gr carbohydrates, 16.12 gr fat, and about 4gr protein. It provides a notable amount of 30 mg vitamin B4, 3 mg vitamin C, and some other vitamins.
Moreover, it has 290 mg sodium, 550mg potassium, and 34 mg magnesium with 13 mg calcium. It also contains other minerals such as iron. Overall it is a good source of carbohydrates, which is delicious but has a high calorie. If you have a high-calorie diet and want to gain weight sooner, it is a great choice.
This food is completely Vegetarian. Iranians cook Potato Tahdig with vegetable oil, salt, saffron, and potatoes. Therefore, if you are a vegetarian or a vegan, you can easily cook and eat it. However, sometimes they may use gee or any other oils with animal sources in preparing this food. Overall, it is safe to eat for a vegetarian.
Serving style of Potato Tahdig:
Iranians serve Tahdig as a side dish in dinner or lunch. They serve it before the main course or along with the main course. Moreover, They place the fried sliced potatoes in a tray and serve it on the table. They usually serve it like this, but sometimes they place one piece of Tahdig next to each person’s Chelow plate. Most of the time, Tahdig is cooked at the bottom of a rice dish, so the main course that they serve is Chelow or Polow.
Nevertheless, Macaroni is the best main dish that can accompany Potato Tahdig. Drinks and other side dishes as salads are not served according to Tahdig, in Persian cuisine. They choose side dishes and beverages according to the main course’s type.
What are the ingredients of Potato Tahdig?
The ingredients of making Tahdig itself, are potatoes, vegetable oil, salt, and some saffron. However, since it is dependant on food, you should cook another food and cook Tahdig at the bottom of it. Usually, you can prepare rice (Polow or Chelow) and make this crust at the bottom. However, if you are cooking a dish just because of the Tahdig e Sibzamini, I recommend you to cook Macaroni and use potatoes as a crust.
How to cook Potato Tahdig?
To cook it as a crust of Chelow or Polow, you should prepare your rice dish as the recipe. We have discussed the Persian Chelow recipe in detail. After you boil and soften the rice and you want to pout it into the pot for the final cook, you place the ingredient you want to use as Tahdig at the bottom of the pot. For Polow and Macaroni, you should follow the same recipe. For Potato Tahdig, first, wash and peel the potatoes. Next, slice them into thin circles and wash and dry them. Pour some oil at the bottom of the rice pot before pouting the rice. Pour some liquid saffron. You can add some sesame seeds at this point. Then place the sliced potatoes in the container and pout the rice or Macaroni on it. They will fry in 40 minutes on low heat, while the main food is cooking.
This recipe is adequate for four people. The preparation time is about 15 minutes (considering that you have soaked the rice), and the cooking time is 45minutes.
- 4 cups of Persian or Basmati rice (soaked as explained in Chelow’s recipe)
- 2 medium potatoes
- 1 tablespoon vegetable oil
- 1 pinch of salt
- ⅓ cup brewed liquid saffron
- Start preparing a dish of rice in Chelow or Polow style.
- Wash and peel the potatoes
- Slice the potatoes thinly in circles
- Rewash them and dry them
- Rinse the boiled rice
- Pour the oil at the bottom of the pot
- Add saffron and pinch of salt.
- Put the potatoes at the bottom of the pot.
- Pout the rice on the potatoes
- Cook the food for about 45 minutes on low heat
- Do not use medium or high heat for cooking, because Potato Tahdig can burn quickly.
- Use a pot with a larger bottom for making more Tahdig.
- Use gee and sesame seeds for a more delicious Tahdig.
- You can make Potato Tahdig with Macaroni using this recipe; you should only prepare a dish of Macaroni instead of Rice.