Follow these steps for perfect results
potato
sliced
basmati rice
parboiled
saffron
brewed in hot water
canola oil
salt
Slice the potato into 1/4 inch rounds.
In a large pot, add two tablespoons of canola oil.
Add the saffron water to the pot.
Sprinkle salt into the pot.
Slightly shake the pot to mix the liquid.
Add the potato slices to the pot.
Sprinkle each potato slice with a little salt.
Add the parboiled basmati rice to the pot, layering it over the potatoes.
Cook on high heat for 10 minutes.
Lower the temperature to low.
Place a towel over the top of the pot.
Cover the pot tightly with a lid.
Steam the rice for one hour.
Expert advice for the best results
Soaking the rice before parboiling can improve texture.
Make sure the pot is well-oiled to prevent sticking.
Don't peek during the steaming process.
Everything you need to know before you start
15 minutes
Rice can be parboiled ahead of time.
Invert the pot onto a serving platter to reveal the golden-brown tahdig.
Serve with a stew or kebab.
Serve with yogurt and herbs.
Serve as a side dish for any Iranian meal.
Balances the richness of the rice.
Discover the story behind this recipe
A cornerstone of Persian cuisine, symbolizing hospitality and celebration.
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