Potato Tahdig

Ingredients

• 2 cups long-grain white rice (basmati preferred)
• 2 whole potatoes, medium
• 4 tablespoons butter
• 4 cups water
• 2 teaspoons salt
• ¼ teaspoon saffron threads
• 1 tablespoon olive oil

Instructions

1. 1

   Peel the 2 potatoes and cut each one lengthwise into thin slices, about 1/8 inch thick, like slicing a board lengthwise. Discard the rounded edges so you have flat rectangles.

2. 2

   Rinse the 2 cups of rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for about 30 seconds, until the water runs mostly clear. This removes excess starch so grains stay separate.

3. 3

   Crumble the 0.25 teaspoon of saffron threads into a small bowl and pour in 2 tablespoons of hot water from a kettle; let it sit for 3 minutes so the saffron releases its color and aroma.

4. 4

   Bring 4 cups of water to a boil in a medium pot over high heat, about 6 minutes. Add 2 teaspoons of salt and the drained rice, and stir once.

5. 5

   Let the rice boil, uncovered, until the grains are half-cooked but still slightly firm to the bite—about 4 minutes. The pot will smell fragrant and steam will rise steadily.

6. 6

   Drain the rice into a fine-mesh strainer, shaking gently to remove excess water, about 15 seconds. Set aside.

7. 7

   Place a 12-inch nonstick skillet or cast-iron skillet over medium heat and add 1 tablespoon of olive oil plus 2 tablespoons of the 4 tablespoons of butter, swirling them together until the mixture shimmers and smells nutty, about 90 seconds.

8. 8

   Arrange the thin potato slices in a single layer across the bottom of the skillet, overlapping them slightly like roof shingles. Cook, without stirring, until golden brown on the bottom and the edges look translucent, about 5 minutes.

9. 9

   Spread half the half-cooked rice over the potatoes in an even layer, pressing gently with the back of a spoon. Drizzle the saffron water (including the threads) over the rice.

10. 10

    Spread the remaining rice over the saffron layer in an even mound, pressing gently. Dot the top with the remaining 2 tablespoons of butter.

11. 11

    Reduce the heat to medium-low and cover the skillet tightly with a lid or heavy-duty foil. Cook, without lifting the lid, for 18 minutes—the rice will steam and the bottom will begin to crisp.

12. 12

    After 18 minutes, remove the lid and listen carefully—you should hear a gentle crackling sound coming from the bottom, like a subtle sizzle. If the rice still looks too wet on top, replace the lid and cook 2 more minutes.

13. 13

    Remove the skillet from heat and let it rest, uncovered, for 2 minutes. This firms up the bottom crust slightly and makes it easier to invert.

14. 14

    Place a large, flat serving platter over the skillet and, using an oven mitt or kitchen towel to grip the hot handle, flip the skillet and platter together in one confident motion—the tahdig should slide out with a satisfying crunch.

15. 15

    Serve immediately while the bottom crust is still warm and crackling. Scoop from the center and scrape up golden crunchy bits from the bottom to serve alongside each portion.

Tools you’ll need

• fine-mesh strainer
• small bowl
• medium pot
• 12-inch nonstick or cast-iron skillet
• wooden spoon
• lid or heavy-duty foil
• large flat serving platter
• oven mitts or kitchen towel

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