PERSIAN RICE WITH POTATO TAHDIG
Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.
Provided by Lady at the Stove
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- 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 Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g
PERSIAN RICE
I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g
POLO BA TAHDIG (PERSIAN RICE WITH POTATO CRUST)
You have made it in Persian cooking if you make a good Tah-dig, the perfect crusted rice that stays together when dumped sand castle style on your platter. The crunch of the crust with the soft tender rice is sublime. Another great food introduced to us by my brother-in-law from Iran.
Provided by Marsha Gardner
Categories Rice Sides
Number Of Ingredients 10
Steps:
- 1. Put sugar cube in a small mortar add the saffron threads to the top of it. Using the pestle, crush together into as fine a powder as possible. Place in a small cup. Add melted butter and boiling water. Set aside for 3 hours.
- 2. Soak washed rice in lukewarm water that generously covers it for 30 minutes. Drain
- 3. Put 10 cups water into a large pot and bring to a boil. Add 1 1/2 tablespoons salt and mix in. Scatter rice into the boiling water and bring to a boil again. Boil rapidly for 5 1/2 minutes. Drain rice immediately and leave in colander.
- 4. Put the butter in a nonstick pan and set over low heat. Add 2 tablespoons water plus 2 teaspoons of the saffron mix. Peel potato and cut into 1/8" slices.
- 5. Lay slices in an even layer in the bottom of the pan. Cut slices to fit to completely cover bottom if desired. A few blank spaces are fine.
- 6. When the butter is melted dump the rice on top of the potato slices. Cover and turn to medium-high. After 4 minutes, add the remainder of the saffron by dribbling over rice. Do this quickly
- 7. Drape a dish towel over the underside of the lid and then place back on the pan. (The towel will between the pan and the lid) Flip the towel ends on top of the lid so they do not burn. Turn heat to lowest heat possible and cook for an additional 25 minutes.
- 8. To serve, have a large warm serving plate ready. Remove cover and slide a knife along the inside of the pan to loosen rice. Put the serving plate on top o the pan of rice. Now, turn it over to invert rice on to the plate.
- 9. The "cake" will crumble a little, spreading out at the bottom, but this is as it should be. Serve immediately, cut into crust to serve.
- 10. Alternatively, empty just the rice rice onto the serving plate, scooping our gently with a spoon. Now remove the crust from the pan and with a butter knife or pair of kitchen scissors, cut into even wedges. You may arrange the wedges, crusty side up, around the rice or serve them on a separate plate.
PERSIAN TAHDEEG (RICE AND POTATOES)
This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking.
Provided by Mirj2338
Categories White Rice
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- For best results, soak the rice for a few hours in hot water and some salt before cooking.
- Peel the potatoes and slice them in a round shape.
- You could use the potatoes unpeeled as well since they add lots of fiber to your diet (I don't do this, I have picky kids).
- In a medium size pot, half-way filled with water, bring the water to a boil.
- Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.
- Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened.
- When the rice is half-crunchy half-soft, take it out and drain it in a kitchen strainer.
- Run tap water on top of it to wash out some of the salt.
- Pour the oil in the pot, add 4 oz of water.
- Lay the potatoes in the bottom of the pot, add a bit of salt, then pile up the rice loosely in the shape of a mountain, on top of the potatoes.
- With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process.
- Spread a little water on top and close the lid.
- Let it cook for a couple of minutes on high heat.
- When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.
- Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes.
- Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat.
- Note: If you have a choice, use Basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.
PERSIAN RICE WITH POTATOES
Provided by Mark Bittman
Categories weekday, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil. Stir occasionally. When rice is nearly done, about 10 minutes later, drain it.
- While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. Arrange potatoes in butter. Pour cooked rice over potatoes; turn heat to very low. Add 2 tablespoons butter and cover. Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek). Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
- Cut potato-rice cake into pieces and serve.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
PERSIAN RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Tie cinnamon stick, cloves, peppercorns, and cardamom seeds in a small piece of cheesecloth; set aside. Fill a large saucepan with 4 quarts water and 1 tablespoon salt and bring to a boil over high heat. Stir in rice and spice sachet. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Discard sachet and strain rice through a fine-mesh sieve. Let stand in sieve 10 minutes.
- Meanwhile, peel potatoes and slice about 1/8 inch thick using a mandoline. Melt butter in a 12-inch nonstick skillet over medium heat, swirling to coat. Transfer butter to a large bowl for the rice mixture. Arrange potatoes in two layers in skillet in a circular pattern, overlapping slightly and working from the outside.
- Toss rice with butter, apricots, and raisins, and season with salt.
- Sprinkle cilantro over potatoes, and top with half of rice mixture, pressing down to form an even layer. Top with remaining rice mixture, continuing to press down, ensuring rice forms an even layer. Place a piece of cheesecloth directly on surface of rice, covering completely.
- Cover pan, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 20 to 25 minutes. Remove cheesecloth. Run a rubber spatula around edge of pan, and invert onto a serving platter, shaking gently to loosen rice from pan.
IRANIAN RICE WITH POTATO CRUST AND SAFFRON
Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean, wash, and soak rice for 30 minutes.
- Cook in a pan with 4 cups water.
- Boil on high heat for 5 minutes.
- Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
- Mix saffron and warm water; set aside.
- Peel potatoes and cut into thick round slices.
- Pour saffron in a pan.
- Add 2 tbsps. melted butter and potatoes, and mix very well.
- Spread sliced potatoes in the bottom of the pan and spoon all rice over.
- Sprinkle with remaining butter.
- Cover pan with aluminum foil and leave on very low fire until done.
- Transfer rice to a platter so that sliced potatoes are on top of rice.
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PERSIAN RICE WITH POTATO TAHDIG - IN SEARCH OF YUMMY-NESS
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- Make saffron water by combining ground saffron with boiling water in a small bowl. Set aside to steep.
- Bring a large pot of water to boil and add 1 tbsp of salt. Stir to dissolve salt, then add rice and cook for about 5 minutes. Test the texture of the rice between your fingers. The grains should be soft on the edges but still firm in the middle - not fully cooked through. Drain and rinse with cool water to stop the cooking process. Drain rice completely and set aside.
- Drain your potatoes and rinse any residual starch off. Shake off excess water, then pat dry with a towel or paper towel and set aside.
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