Persian Rice With Potato Tahdig
6 servings
Ingredients
2 cups basmati rice
1 teaspoon salt
2 tablespoons cooking oil
1 potato, sliced into 1/4-inch rounds
Instructions
Rinse and drain rice 2 times.
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.
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.
Invert carefully onto a serving plate so sliced potatoes are on top of rice.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
