Name: Persian Rice with Potato Tahdig recipe
Ingredients: 2 cups basmati rice;1 teaspoon salt;2 tablespoons cooking oil;1 potato, sliced into 1/4-inch rounds

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Ingredients

2 cups basmati rice 1 teaspoon salt 2 tablespoons cooking oil 1 potato, sliced into 1/4-inch rounds

Nutrition Info

287.9 calories carbohydrate: 55.2 g cholesterol: : - fat: 5.3 g fiber: 1.2 g protein: 5.4 g saturatedFat: 1 g servingSize: - sodium: 389.7 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.

Alternatives to this recipe

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Persian Rice with Potato Tahdig recipe