Potato Tahdig

Potato Tahdig is the most popular Tahdig of Persian cuisine. It is thinly sliced potatoes that are fried at the bottom of a rice or Macaroni pot and make a super delicious crust.

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Course: Side Dish

Cuisine: Persian

Prep Time: 15

Cook Time: 45

Servings: people

Calories: 334kcal

Ingredients

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

Instructions

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

Notes

Uniqop’s Advice:

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.

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