Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, persian rice with crispy grated potato tahdig. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This divine Persian rice recipe shows you how to easily make the fluffiest rice side dish with crispy potato tahdig using only a rice cooker! Over the potatoes pack in the partially cooked rice, forming a pyramid with several poked holes in order to allow the steam to escape. TahDig is a crispy crust at the bottom of the rice, that can be a layer of thin Lavash bread (may substitute flour tortilla), or a mixture of rice, yogurt TahDig turns a beautiful golden brown color and is crispy and delicious.
Persian rice with crispy grated potato TAHDIG is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Persian rice with crispy grated potato TAHDIG is something which I have loved my whole life.
To get started with this particular recipe, we have to 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
- Take 2 tbsp butter
- Get 2 cups water
- Take 2 grated potato
- Take 1 tsb salt
- Make ready 1 little bit turmeric
Other variations have thinly sliced potato on the bottom as the tahdig, which I can not wait to try next! I've also seen a spaghetti tahdig and one with sour cherries too! 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.
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. But crispy rice is the most basic form of tahdig. In many Persian households, it's potato tahdig that has the most fans. Golden slices of potatoes that are crispy on one side, soft and creamy on the other—how could rice compete with that? Managing the heat is the key to getting a perfect potato.
So that’s going to wrap it up with this exceptional food persian rice with crispy grated potato tahdig recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
