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.
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Gary Kendrick
[email protected]This dish is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Cafra Walker
[email protected]I'm not sure about this dish. The combination of rice and potato seems a bit strange to me.
Aliyu Yahayya
[email protected]This dish looks amazing! I can't wait to try it.
aryan Shankar
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the picture. The rice was a bit dry, and the potato crust wasn't very crispy.
Asad Ali gujjar
[email protected]This dish was a bit too greasy for my taste. I think I would have preferred it if the potato crust was a bit thinner.
asmr queen
[email protected]I'm not a huge fan of Persian food, but this dish was really good. The flavors were well-balanced, and the rice was cooked perfectly.
Asaid Ali
[email protected]This dish is a great way to use up leftover rice. I always have some leftover rice in the fridge, and this is a delicious way to use it up.
Eduardo Guerra
[email protected]The potato crust was my favorite part of this dish. It was so crispy and flavorful.
James Hebert
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. It's easy to make, and the results are always impressive.
Majid Dahri
[email protected]This dish was absolutely delicious! The rice was fluffy and flavorful, and the potato crust was crispy and golden brown. I followed the recipe exactly, and it turned out perfectly.