1. Rice

Persian Rice with Potato Tahdig


  • 2 cups basmati rice
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  • 1 potato, sliced into 1/4-inch round


  • Step 1 Rinse and drain rice 2 times.
  • Step 2 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.
  • Step 3 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.
  • Step 4 Invert carefully onto a serving plate so sliced potatoes are on top of rice.

Nutrition Facts

Per Serving: 288 calories; protein 5.4g; carbohydrates 55.2g; fat 5.3g; sodium 389.7mg.

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