Persian Basmati Rice with Crispy Potato Tahdig
Persian Basmati Rice with Crispy Potato Tahdig pairs fluffy, fragrant grains with a buttery, crackling potato crust that steals the spotlight. The contrast between tender rice and shatteringly crisp potatoes makes this a standout side for grilled meats, stews, or festive gatherings, bringing comforting texture and subtle nuttiness to the table.
- Prep10 mins
- Cook35 mins
- Serves6
- DifficultyMedium
- 1
Rinse the rice, drain, and repeat once more.
- 2
Bring a large pot of water to a boil. Add the rice and salt; cook for 6 minutes. Drain in a colander. Rinse the rice and drain again.
- 3
Add oil to the bottom of the pot and arrange the potato slices in a single layer on top. Spoon the cooked rice over the potato slices, cover, and cook on low heat until the rice and potatoes are tender, 20 to 30 minutes.
- 4
Carefully invert onto a serving plate so the sliced potatoes end up on top of the rice.
- Calories 290.4 kcal Moderate
- Protein 4.67 g Low Source
- Carbs 55.25 g Moderate
- Total Fat 4.54 g Moderate
- Saturated Fat 0.62 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 92.06 mg Low Source
- Fiber 0.62 g Low Source
- Sugar 0.02 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 12.39 mg Low Source
- Iron 0.68 mg Low Source
- Potassium 78.09 mg Low Source
- Vitamin A 0.86 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.