Homemade Persian Rice
"Tahdig" - Persian style rice with potato slices at the bottom of the pot - the most delicious addition to a meal with a special Persian upgrade
- AdditionsType
- EasyDifficulty
- 15-30 minPrep. Time
- 8Serving/Unit
Ingredients
The fried potatoes
Red potato, 2 medium units
Canola oil, 3 tablespoons
Turmeric, 1/2 flat teaspoon
Curry powder, 1/4 flat teaspoon
Salt, a pinch
The rest of the ingredients
Classic Persian rice, 2½ cups
or basmati
Canola oil, 2 tablespoons
Boiling water, 1/2 cup
Comment
Salt, as needed
Cooking water, as needed
Preparation
1. Boil about 2 L of water in a pot, add 1 tablespoon of salt and the rice, cook for about 8 minutes (partial cooking) while stirring occasionally and strain.2. Add a tablespoon of oil to the rice and mix.3. Heat 3 tablespoons of oil in a pot (24 cm (9.5 inches) in diameter), place the potatoes densely (after peeling and slicing to a thickness of 1 cm (0.5 inches)) and fry until golden on both sides.4. Sprinkle the turmeric, curry powder and a pinch of salt over the potatoes.5. Add the rice on top, straighten and tighten slightly. Simmer on high heat for another 2 minutes.6. Mix in half a cup of boiling water half teaspoon of salt and a tablespoon of oil, and gradually pour over the rice. Cover the pot, cook over low heat for another 30 minutes and the rice is ready.7. Bon appetite (:Total time: ±1 hour
Equipment: a pot (24 cm (9.5 inches) in diameter).
The spices in the recipe are according to personal taste. The preparation method also includes frying.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 243 cal | 216 cal |
| Proteins | 4 g | 4 g |
| Carbohydrates | 45 g | 40 g |
| Fat | 6 g | 5 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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