Tahdig with Saffron Rice and Crispy Potatoes

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1/4 cup (60ml) hot water 1/4 cup (60ml) hot water
• 1 large potato, thinly sliced 1 large potato, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a separate bowl, dissolve the saffron threads in hot water and set aside.
3. 3.
   In a large pot, bring 4 cups of water to a boil. Add the drained rice and cook for 5 minutes. Drain the rice and set aside.
4. 4.
   In a non-stick pan, heat vegetable oil over medium heat. Fry the potato slices until golden and crispy. Remove from the pan and set aside.
5. 5.
   In the same pan, add a layer of rice, followed by a layer of crispy potatoes. Repeat the layers until all the rice and potatoes are used.
6. 6.
   Drizzle the saffron water over the rice and potatoes. Cover the pan with a clean kitchen towel and place the lid on top to create a tight seal.
7. 7.
   Cook the rice over low heat for 30-40 minutes, or until the rice is fully cooked and the bottom is crispy.
8. 8.
   To serve, carefully invert the pan onto a serving platter, allowing the crispy rice and potatoes to form a beautiful golden crust on top.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color, soak the saffron threads in hot water for at least 10 minutes before using.
• Basmati rice — Make sure to rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Potatoes — Slice the potatoes thinly and evenly to ensure they cook evenly and become crispy.

Tips & Tricks

• For an extra layer of flavor, add a pinch of ground cumin or cinnamon to the rice while cooking.
• To achieve a perfectly crispy bottom, make sure to cook the rice over low heat and avoid peeking while it's cooking.
• Serve the Tahdig with a dollop of yogurt or a fresh cucumber and tomato salad for a refreshing contrast.

Serving advice

Serve the Tahdig as a side dish alongside grilled meats or stews. It can also be enjoyed as a main course with a side of yogurt or a simple salad.

Presentation advice

To showcase the beautiful golden crust, carefully invert the pan onto a serving platter. Garnish with a sprinkle of chopped fresh herbs, such as parsley or dill, for an added touch of freshness.