Tahdig
Snack · Persian · Ready in 75 min · Serves 2
The golden, crispy rice crust from the bottom of the pot. The most prized part of any Persian rice dish, beloved for its crunch and rich flavour.
Per serving
- Calories
- 350
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 12 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron9%
- Vitamin D0%
- B129%
- Zinc16%
- Magnesium12%
- Omega-34%
- Folate8%
- Calcium5%
- Selenium31%
- Potassium11%
- Iodine8%
- Vitamin C12%
- Vitamin A4%
- Riboflavin4%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Basmati rice
- 550 ml Water
- 30 ml Oil
- 5 g Salt
- 150 g Potato, thinly sliced
- 60 ml Yoghurt (optional)
Method
- 1
Rinse basmati rice under cold water until water runs clear. Soak in salted water for 30 minutes, then drain.
- 2
Bring a large pot of salted water to a boil. Add drained rice and cook for 8-10 minutes until par-cooked. Drain in a colander.
- 3
In a heavy pot, heat oil over medium heat. Layer thinly sliced potato at the bottom, then spread yoghurt (if using) over it as a cushion.
- 4
Pile the par-cooked rice into the pot over the potato layer. Cover the pot with foil, then place the lid on top. Reduce heat to medium-low and steam for 25-30 minutes until the bottom forms a golden, crispy crust.
- 5
Take the pot off the stove and let it stand, covered, for 2 minutes. Using a large serving spoon or spatula, gently break the tahdig into pieces and invert onto a platter to showcase the golden crust.
