Persian Rice with Potato Tahdig

Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish that takes just 10 minutes to prepare and 35 minutes to cook.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 288 Calories

Ingredients

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

Recipe Instructions

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.