Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, persian rice with crispy grated potato tahdig. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Persian rice with crispy grated potato TAHDIG is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Persian rice with crispy grated potato TAHDIG is something that I’ve loved my entire life.
"Tahdig is an Iranian rice dish. The name comes from the crust, which is made of rice and (sometimes) potatoes that are crisped up in the bottom of a pot. The crisp golden crust is the most sought-after part of this dish, so tahdig is always served upside down on a plate—making it a real showstopper!" A recipe for crispy Persian Potato Tahdig. Persian rice aka Tahdig has been on my list for quite a while.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook persian rice with crispy grated potato tahdig using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Persian rice with crispy grated potato TAHDIG:
- Make ready 1 cup Persian rice or basmati rice
- Prepare 2 tbsp butter
- Make ready 2 cups water
- Make ready 2 grated potato
- Make ready 1 tsb salt
- Get 1 little bit turmeric
Some versions of Persian rice have a yogurt tahdig which helps prevent the rice from sticking to the pan, but it still gets crispy. Reviews for: Photos of Persian Rice with Potato Tahdig. The word tahdig itself is Persian for "bottom of the pot." The crusted rice that is found at the bottom of the pan, after the rice cooks, is the hallmark of the dish as well as the most Tahdig is always a rice dish but the crispy bottom is sometimes achieved by frying very thinly sliced potatoes to form the crust. Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
Instructions to make Persian rice with crispy grated potato TAHDIG:
- Wash rice 2 -3 time and soak with water and salt for 30 minutes
- Boil 2 cups of water and add butter or oil and salt to water and empty the water which you soaked the rice in it.
- Add rice in boiling water leave it to boil for at least 10 minutes
- Empty water put a little bit oil with salt and turmeric in your pan and add grated potato and spread it and mash them down add your rice and put butter on top put the lid and leave it to cook for 30-40 minutes
The word tahdig itself is Persian for "bottom of the pot." The crusted rice that is found at the bottom of the pan, after the rice cooks, is the hallmark of the dish as well as the most Tahdig is always a rice dish but the crispy bottom is sometimes achieved by frying very thinly sliced potatoes to form the crust. Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible. Get ready to have every other type of rice ruined for you. If you're a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it's a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish.
So that is going to wrap this up for this exceptional food persian rice with crispy grated potato tahdig recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
