This looks wonderful. I have always weighed down the lid with a brick or rock ( whichever was handy). Vegan potato cakes made with leftover mashed potatoes, rice, carrots, onions, and parsley! It’s important only parboil the rice before adding it to the pan with the potatoes, otherwise the rice will overcook and become mushy. So you can imagine how happy I was to be presented with plain rotisserie chicken, and a mountain of white rice with crispy potatoes. If you enjoy rice recipes as much as I do, you will love today’s recipe! I want to make the flatbread version next, but this potato tahdig version will always be my favourite. For the third layer, cover the chicken strips with the remaining rice. While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. I have tried it today and it was SO delicious! If you don’t have a mortar and pestle, you can just crush the threads between your fingers. DIRECTIONS Clean, wash, and soak rice for 30 minutes. Thanks for your comment Fardin, I’m glad you like it. Definitely let me know how it turns out with the brown rice too! Good quality Basmati rice should not have any broken grains, and should be fragrant even before it is cooked. I didn’t even know what it was called! Hi Douglas, thanks for sharing the tip about weighing down the lid! Also great for freezing and make ahead meals. This is a Persian tomato rice recipe which starts with sauteing chopped onion until they’re golden brown, golden onion bring so much and the addition of turmeric makes this tomato and rice dish different from any other tomato rice you’ve ever had. I’d affectionally call it “Iranian Rice.” It’s only recently that I learned that most people call it Persian Rice with Potato Tahdig. When we’re talking about rice we have to also talk about saffron. If you cook it without the towel, which we have tried, as the dish cools the condensation collects and the potatoes will become soggy, which is a tragedy! The potatoes were crunchy and the rice so fluffy. Heat the oil and 1 tbsp of butter in a large non-stick pan over medium heat. We had asked our Iranian friends to teach us before, but they always preferred to make it for us so it would turn out right. Apr 8, 2019 - Iranian food Persian desserts Persian recipes. Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. Clean, wash, and soak rice for 30 minutes. Iranians take their rice very seriously! Up to 24 hours before serving, make the filling: In a medium skillet, melt the butter over medium heat. Tahdig quite literally means bottom of the pot. 10. Shirin polo, also commonly known as Persian wedding rice or Rosh Hashanah rice, is a traditional Persian rice pilaf that is commonly served to mark special occasions such as weddings. Tahchin is such a versatile Persian classic! That’s such a nice story Laura. Peel potatoes and cut into thick round slices. Yes on please. All I know is that I was in grade school, because that’s when my family (who had immigrated to Canada from Trinidad), met another family (who had immigrated to Canada from Iran). They’re easy to make as all you do is cook some potatoes and mash them, adding a little flour. The list of Persian rice dishes has no ending. We’ve found that Yukon Gold potatoes work really well in this recipe, but I have seen people use Russet potatoes too. In the Iranian community, Tahdig is always the number one food item that Iranians want to have with their meal. Set aside to steep. Notify me via e-mail if anyone answers my comment. Add 2 tbsps. Brown rice is a grain that has not been removed from the inner shell – meaning it has not been minced – and thus has high levels of fiber, nutrients, flavor, and at the same time helps fluctuate blood sugar levels. When butter melts, add 1 tbsp of the saffron water (the water may sputter - be careful not to burn yourself!). Disclosure: Remove the dish from the oven with oven gloves and spoon the yoghurt-rice mix over the sizzling butter; spread it over the bottom of the dish evenly. Potatoes on rice. Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve. When it’s ready, they invert it on a platter with a crunchy, golden brown top. Tahchin-e Morgh has a crispy golden rice crust on the outside and juicy chicken in the centre, surrounded by fragrant saffron rice and sweet and sour barberries on top. Follow this simple recipe to make a perfect rice … Although I’ve been eating Persian Rice with Potato Tahdig for more than 25 years now, it’s only in the last year or so that my mom and I have actually learned how to make it! Tahchin is such a versatile Persian classic!It’s a rice dish, that can be prepared with chicken, meat, veggies or plain as a side dish. Jan 11, 2020 - Looking for a crowd-pleaser tahchin recipe that vegetarians can also enjoy? 1. Middle East Food Middle Eastern Recipes Iraqi Cuisine Plats Ramadan Kurdish Food Arabian Food Ramadan Recipes Iftar Indian Food Recipes. I had a colleague during my graduate degree who always brought in simple but memorable rice dishes like this (always loaded with those dried barberries too). Cook the rice on medium heat for 5 minutes, then reduce heat to medium-low for about 20 minutes. It might seem a bit weird to cook something with a towel on it, but if you skip this step the dish will not turn out right. Add celery salt and sugar; bring to a boil. Leftover potatoes will become soggy, however the leftover rice is still good the next day. I only used 1 tbsp in the rice, as the other went into the barberry mixture. Drain and set aside. Run a knife around edge of cake to loosen, then invert onto a platter, cut into wedges, and serve. Continue cooking for another 10 minutes or as needed. Wrap the pan lid in a tea towel, cover the pan and cook the rice on the lowest temperature possible if using gas, or low-medium heat if using electric, for 30-45 minutes, or until the rice is cooked. Brown rice. I also recommend you to look for the recipe of “tahchin” or chicken tahchin, another persian food, and try it too. Top this Persian rice with spiced, extra crispy golden chickpeas, and a dollop of creamy yogurt. Cook in a pan with 4 cups water. When prepared correctly Persian rice is fluffy and the grains can be separated with a fork. Turns out there’s a lot you can do to mess this dish up! Soak the barberries in a little hot water. That rice still stands out in my mind. Ayurveda Raw For Beauty Green Zucchini Healthy Life Healthy Eating Healthy Weight Mustard Greens Food Charts Warm Food. Then add the cake and fry slowly over low heat.When both sides become golden, put a small amount … Luckily for me, both families have shared their recipes, techniques and tips with me and my mom, and we’ve finally learned how to make this properly. Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek). Brown rice. It’s a savoury rice cake that can be prepared with chicken, meat, veggies or plain as a side dish. 17 %. These potato cakes are crispy and lovely from the outside, but super soft from the inside. Fill a large saucepan with 4 quarts water and 1 tablespoon salt and bring to a boil over high heat. Tahchin-e Morgh has a crispy golden rice crust on the outside and juicy chicken in the centre, surrounded by fragrant saffron rice … Naturally gluten-free, and suitable for toddlers. I read your recipe and i liked it as an iranian guy. It was heaven! Wrap a kitchen towel around lid, cover skillet, and cook over low heat until rice is tender, about 20 minutes. 2. the concept of cooling and warming foods is essential to Persian cooking . Tahchin is such a versatile Persian classic!It’s a rice dish, that can be prepared with chicken, meat, veggies or plain as a side dish. You're basically building a rice "cake" with layers of rice, yogurt, and butter. Thanks Fouzia! Persian Rice Cake - so good I made it twice. Go no further. Meanwhile, cook the onion and lamb with the spices and add the pine nuts. I like the slightly creamy texture of Yukon Gold’s the best though. Tomato rice is made with very few ingredients and can be prepared in no time! If it’s not high enough, the potatoes won’t get crispy. Lovely version of this dish. 53.6 g Drain your potatoes and rinse any residual starch off. I’ll have to try that. Persian Crispy Rice – Tahdig. This site uses cookies to give you a personalized experience. Shake off excess water, then pat dry with a towel or paper towel and set aside. Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Make saffron water by combining ground saffron with  boiling water in a small bowl. If you are enjoying my work, please consider leaving me a small tip by clicking the button below. I've only known about this delicious dish from my Iraqi neighbor for a few weeks, but I've made it at least 5. 18 Comments. I’ll be hosting a Middle Eastern dinner on Friday and I came across your recipe when I was looking for inspiration. It has fragrant saffron rice and juicy meat in the centre, a crispy golden rice crust on the outside, and sweet barberries on top. Saffron is the king of spices in Persian cooking! Poke shallow holes into the rice and push in pats of butter, then smooth the top of the rice again. The powder won’t be as fine, but it works! In our house, we call it Massimo rice after an Iranian friend who took the name Massimo when he attended university in Italy. The other family takes a slightly different approach. As the years went by, our Iranian friends (and another Iranian family that we became close to), would make this rice dish for us again and again. If you’re not familiar with saffron, you can learn more about it here. But as they say, forewarned is forearmed. If you try making this recipe, let me know in the comments below or snap a photo and tag me on Instagram! Also great for freezing and make ahead meals. Gwion Raven I have always enjoyed this dish with yoghurt. Pour 1 tbsp of saffron water over the rice. Persian Rice with Potato Tahdig is an Iranian dish with perfectly steamed saffron rice and crispy fried potatoes. Add the dry potatoes to the pan in a single flat layer and season with a little salt. Stir to dissolve salt, then add rice and cook … This recipe uses a spice called saffron. For this recipe you need to use Basmati rice. This aromatic long-grain rice is delicious all on its own, but in really shines in this preparation. Arrange potatoes in butter. Drain. If you are enjoying my work, please consider leaving me a "tip". Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve. It’s famous among families that kids fight to take a larger amount of Tahdig as it’s very delicious. The grains should be soft on the edges but still firm in the middle - not fully cooked through. Dot the top evenly with the cold butter cubes. Learn how your comment data is processed. 6.7k. Even last year, when I turned 30-something, the dad of that family brought over Persian Rice with Potato Tahdig for my birthday. Iraqi Rice & Potato Balls (Kubbat, Arancini) I've officially found my new favorite side dish. It might take you a few tries to figure out what temperature setting works best on your stove. Pile the rest of the rice on top, spread it evenly and jab a knife into the rice to the bottom in a few places to help the steam escape. Allow to cool briefly, then cover the pan with a large plate or serving platter, and carefully invert to serve. Rinse the rice in cold water 2-3 times, or until the water runs clear. Take the pan off the heat and remove the lid. Saved by Gimme Delicious . Saved by Gimme Delicious . I have a two year old who loves just rice and potatoes so this was perfect for her x, I’m glad that you and your daughter enjoyed the recipe Sinead! I thought it would be a lot of work but it’s not and the dish is fantastic. To make a large kookoo to serve four (eight as starter) you will need the following ingredients: Ingredients: 3 large … Drain rice … It has been years since I made it, but had a request. This site uses Akismet to reduce spam. Your email address will not be published. Persian Rice with Potato Tahdig is an Iranian dish with perfectly steamed saffron rice and crispy fried potatoes. Instructions. Test the texture of the rice between your fingers. Jun 2, 2020 - Persian Rice with Potato Tahdig is an Iranian dish with perfectly steamed saffron rice and crispy fried potatoes. This one is not a particularly authentic one although there are some regional rice dishes that are layered with aubergines such as the bademjan polo of Qazvin (a city to the west of the capital, Tehran). www.thepersianpot.com/recipe/estamboli-polow-persian-tomato-rice Basmati rice is pan-cooked until a crispy crust has formed on the bottom. melted butter and potatoes, and mix very well. If your heat is too high, the potatoes will burn before the rice cooks through. 6. Once turned out onto a plate, the top layer has crunchy rice, but underneath is perfectly cooked, deliciously soft and fluffy rice. Required fields are marked *. These Persian lamb stuffed potato cakes are based on a recipe from the Moro cookbook but I’ve seen other versions as well. I posted it on my FB page and IG – The Magick of Food. There are so many variations of this dish that you can try out! If there is one single recipe that sums up my childhood, it’s this one. The last really important step that I want to point out is covering the pan with a towel or paper towel. Naturally gluten-free, and suitable for toddlers. I’d love to see what you make. https://www.bonappetit.com/recipe/crunchy-baked-saffron-rice-with-barberries It is a lot of work, but it’s so worth it! I have made this twice now and I love it. This is not a sponsored post. For the second layer of your Persian rice cake, mix the chicken strips with the second half of the yogurt and egg mixture and spread it evenly on the first layer. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes … They are so easy to make, and the kids love them. My parents would dread taking me to other people’s house for dinner, because I’d refuse to eat most of the time. Nov 30, 2020 - Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Your email address will not be published. Author of “The Magick of Food: Rituals, Offerings, & Why We Eat Together”, Thanks for sharing my link and taking the time to leave a comment Gwion , I made this tonight and it’s really wonderful thanks for the recipe. Ingredients 3 cup basmati rice 16 cup water 2 TBS salt 1 TBS hot water 1/2 tsp crushed saffron 2 1/2 TBS extra virgin olive oil 1 russet potato, cut into 1/4-inch thick circles 1 tsp coriander … Now a reminder: Non-stick utensils are a Persian cook’s best friend. Had this years ago and always remember how wonderful it is. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. I had no idea how much work went into that dish – I just knew that it tasted really really good. 6.7k. https://www.bonappetit.com/recipe/crunchy-baked-saffron-rice-with-barberries It’s so easy to fall into the same habits with rice, and this reminds me that I really need to explore Persian cooking more. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Douglas Hogan. So thanks, and kudos! Wash the rice in a bowl changing the water at least three times, until it runs clear. This dish has the best texture when fresh. I’m glad you found this post useful Sean! You should flip the dish out of the pan and onto the plate on your counter top. You will need to crush or grind the saffron before adding it to boiling water. Delicious! Saffron is sometimes used when steaming rice in a rice cooker, however adding it is optional. Layer the partially cooked rice on top, pressing down on the rice gently to pack it down. Carbs on carbs. Melt … I am making it for my mother to try. Only certain rice cookers create the crispy crust everyone fights for. This is my kind of comfort food! This family had kids who were similar in age to me, and soon we were going over to each others homes for playdates and dinner. I’ve also seen a spaghetti tahdig and one with sour cherries too! Do not do this over your stove! The dish is done with the potatoes are cooked through and crispy, and the rice at the top is also cooked through. They would walk through the door with a huge bowl of rice, even when it was our turn to host them for dinner. Polo is a staple in Iranian cuisine. Boil on high heat for 5 minutes. Thanks! I will ask my Iranian friends if they can tell me about tahchin! Carefully flip the pot over like a jello mold or bundt pan until the rice cake falls out. It’s best to use a non-stick coated frying pan or cake tin to make kookoos. 5 … Add 2 tablespoons butter and cover. Some versions of Persian rice have a yogurt tahdig which helps prevent the rice from sticking to the pan, but it still gets crispy. Stir to dissolve salt, then add rice and cook for about 5 minutes. I first made the original version years ago and instantly loved them. Iranian Dishes Iranian Cuisine Persian Desserts Peasant Food Armenian Recipes Winter Dishes Asian Recipes Ethnic Recipes Middle Eastern Recipes. I agree, saffron rice on its own is delicious! Quick, pretty simple, and VERY delicious. Drain and rinse with cool water to stop the cooking process. Thanks so much for the refresher. There’s also a version called flatbread tahdig, which has a unleavened flatbread on the bottom instead of potatoes. Basically anything that makes a good french fry will work. I’ve been told that this is also very tasty. She also uses a special metal thing that goes between the burner on the stove and the pot, to help prevent the potatoes from burning. Generally in Persian, they call the lowest crispy layer of the pot Tahdig. The Farsi word for rice is polo. Good luck. See more ideas about Persian food, Recipes, Iranian food. This Persian rice dish has been a staple in my life for so many years now, that I can’t even remember the exact first time I ate it. Skim the foam off the top. Make several holes in rice mixture (to allow steam to escape). Stir in I will let you know how it comes out. Mix saffron and warm water; set aside. This is my ultimate comfort food! Other variations have thinly sliced potato on the bottom as the tahdig, which I can not wait to try next! 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