Iran
Potato tahdig — Persian crisp-bottom rice
Basmati rice steamed over sliced potatoes to form a crisp base.
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Iran
Basmati rice steamed over sliced potatoes to form a crisp base.
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4 clear steps
Wash the rice. Bring the 4–5 cups cooking water to a boil with salt. Parboil the rice for about 10 minutes, until softened outside but still firm within. Drain well.
Put the ¼ cup oil in the heavy saucepan and arrange potato slices across the bottom. Add the drained rice above them without pressing it down.
Sprinkle with the 5 tablespoons steaming water and remaining 2–3 tablespoons oil. Cover and heat over medium heat for 4–5 minutes until steaming.
Reduce to low and cook for about 30 minutes, until the rice is tender and the potatoes form a golden crisp base. Avoid high heat that burns the bottom. Serve rice and potato crust using a spatula rather than attempting to invert a pot of hot oil.
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