How to make Tahdig with sibzamini (potatoe)

Tahdig or taadig is the crusty bit at the bottom of the rice. There isn’t really a name for it in english AND it’s pretty unique to Persian cooking. It’s completely delicious and I guarantee everyone will want it. When my children were little they used to almost fight for the last piece of tahdig…. it’s that delicious.You can make Tahdig with a few different things but in this recipe Im going to explain how to make it using potatoes.Once made, you can either serve the Tahdig separately or use the crispy potatoes to add some decorative touch to your rice dish.

~~TAHDIG SIBZAMINI~~

~WHAT YOU WILL NEED~

  • A heavy bottomed non stick saucepan with a lid.
  • A padded lid … I wrap and secure a teatowel around the lid.

~INGREDIENTS~

  • Rice
  • A medium-sized potato thinly sliced
  • Oil
  • Butter
  • Hot water
  • Liquid saffron

~METHOD~

  • Having boiled the rice in water until its soft to bite ( see how to make ‘perfect Persian Rice’) drain it and place to one side.
  • Use a good non stick saucepan and add a little oil, a desert spoon of butter and melt.
  • Add a few drops of liquid saffron and stir in or swirl it in the pan until its infused.
  • Then add a little water, empty into a cup and put to one side.
  • Returning to the saucepan, add about 2 tablespoons of good vegetable oil, sunflower oil is good and heat.
  • Add a drop or two of liquid saffron.
  • Turn up the heat to full and add the sliced potatoes and allow to sizzle a little for a few minutes.
  • Then spoon the rice on top.
  • Using a wooden spoon, just go around the edge, pushing the rice away from the side of the pan to avoid too much crisp rice… you only really want the bottom to become crispy.
  • Pour on most of the oil, butter and water you put to one side earlier … you should see some steam rising now.
  • Once you see some steam, cover with a padded lid ( I use a teatowel wrapped securely around the lid) this helps absorb any condensation and prevents it from dripping back onto the rice.
  • Turn the heat down to the lowest setting and leave for about 3/4 of an hour to an hour. You might have to experiment a little as it depends on your heat settings.
  • When your rice is ready, spoon the rice onto a dish until you reach the bottom of the pan. Then carefully remove the potatoes.

~Now you have ‘TAHDIG SIBZAMINI’ … WELL DONE!~

Nooshi joonet . Enjoy

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