Persian-Style Rice with Potato Crust
A fragrant basmati rice cooked with a crispy potato crust (tahdig).
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Ingredients
- 4 qt water
- 1/4 cup salt, for boiling water
- 2 cups long-grain basmati rice, preferably imported, not generic U.S. brands
- neutral oil, enough to coat the bottom of your pot
- 1 potato, peeled and sliced into 1/4-inch-thick rounds
- extra salt, for seasoning
Steps
1Boil the water and cook the rice
- Fill a large stock pot with 4 qt water and bring to a boil.
- Add 1/4 cup salt to the boiling water.
- Measure 2 cups long-grain basmati rice and rinse under cold water 4-5 times, until the water runs clear.
- Add the rinsed rice to the boiling water and cook for about 6 minutes, stirring occasionally, until grains float and are al dente.
- Drain the rice in a colander and set aside.
2Make the potato crust
- Return the empty pot to the stovetop and heat over medium-high heat.
- Add 3-4 tbsp neutral oil to fully coat the bottom of the pot.
- Sprinkle a generous pinch of extra salt over the oil.
- Arrange the sliced 1 potato in a single layer at the bottom of the pot.
- Fry the potatoes until golden on one side, then flip and fry the other side until golden.
3Layer and steam the rice
- Spoon the drained rice onto the potatoes in the pot.
- Let the crust and rice cook together over medium-high heat for another minute or two, being careful not to burn the potatoes.
- Press the rice gently to form a mound, leaving space around the edges for steam circulation.
- Cover the pot with a clean kitchen towel, ensuring it doesn’t touch the rice, and place the lid on top.
- Reduce heat to low and steam for 5 minutes.
4Serve
- Remove the pot from heat and let it rest for a few minutes.
- Spoon the fluffy rice onto a serving platter.
- Carefully release the crispy potato crust from the bottom of the pot and place it on top of the rice.