Persian Plateau & Isfahan
Tahdig with Potato (Iranian)
Steamed potato and basmati rice, warmed with saffron, a Persian side dish. It's finished with salt.
1 hr 15 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 70 min · 75 min total
- medium
- 1
Slice potato into 1/4" rounds. In a large pot, add two tablespoons canola oil, the saffron water, and sprinkle with salt. Slightly shake the pot to mix the liquid.
- 2
Add the potatoes and sprinkle each with a little salt. Add your rice. Cook on high for 10 minutes.
- 3
Lower the temperature to low, place a towel over the top of the pot, cover, and steam for one hour.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
