Persian Rice with Potato Tahdig
In this traditional Persian rice dish, potatoes are cooked at the base of the rice.
Ingredients
- 2 cups basmati rice
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 1 potato, sliced into 1/4-inch rounds
Instructions
- Rinse and drain rice 2 times.
- Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
- Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
- Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Nutrition
Calories: 288kcalCarbohydrates: 55gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 390mgPotassium: 150mgFiber: 1gVitamin C: 7mgCalcium: 9mgIron: 1mg
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