Two side dishes in one pot: green Persian rice with a layer of crunchy potatoes

Persian cuisine is replete with rice dishes, and one of the tastiest of them is tahdagal, green rice with herbs and a Karnachi base of potato slices

Orli Plai-Bronstein, in collaboration with Suget

25/07/2022

Monday, July 25, 2022, 07:29

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share by email

• Share in general

• Comments

  Comments

Persian Tahadig - rice full of greens and potatoes (Photo: Nimrod Saunders)

What is?

The Persians have a lot of rice dishes and here we will focus on the one that is colored green, rich in dill and flavor, and has a crunchy bottom of golden potato slices known as "tahdig".

Percy of course of the jasmine variety.

to get rid of the starch that sticks between the grains.

Rinse until the water is clear and soak for another hour and preferably even overnight in salt water.

For extra white rice, add lemon juice to the soaking water.

in two strokes the first time like you cook pasta in a lot of water only 7 minutes for half cooking.

The second time steam in a pot on a low heat.

Make chimneys to evaporate the liquids and make holes in the rice layer with a wooden spoon

a towel that will absorb the steam that rises from the rice and will not let it land back on it.

Make sure it doesn't have strong fragrances of fabric softener because those with a connoisseur's palate will taste it.

this is one of the tastiest rice dishes I know.

This is not the time to save oil.

The absence of oil will lead to a different result.

Persian fish with rice and potatoes

Recipe by: Orli Plai-Bronstein

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 90 minutes in total

• Moderate level of difficulty

• 6 diners

• Persian

• vegan

• Recipes for Rosh Hashanah

• fur

• Extras

• vegetables

• Rice

• Shabbat recipes

• kosher

Persian green rice

Ingredients

• • 2 cups of rice

  • A tablespoon of coarse salt

  • A pinch of turmeric

  • ½ cup of oil

  • Zorreshmir

  • Kosapuna (frozen)

  • as pithamun

  • 2 sliced ​​potatoes

  • Salt

  • Freshly ground black pepper

• For the conversion table click here >

Preparation

How do you make Persian tahdig with rice and potatoes?

• 1 Wash the starch from the rice grains in a strainer under running water until the water is clear.

  filter well.

• 2 Bring a pot with at least 2 liters of water to a boil with coarse salt (like for pasta), add turmeric and a tablespoon or two of oil.

• 3 Add the rice, mix and cook for 5 minutes.

  Filter and mix with peas and chopped dill.

• 4 Pour the remaining oil into a wide pot and heat.

  Season with cumin, salt and pepper.

• 5 Carefully add 2/3 cup of water, shake the pot to mix the oil and water and turn off the heat.

  Transfer 1/2 cup of the liquid we received to a container and keep aside.

• 6 Arrange the potato slices at the bottom of the dish.

  Pile the rice on them and spread in an even layer in the pot.

• 7Stick the rice in several places with the handle of a wooden spoon, to create "chimneys" for the steam.

• 8 Place the pot on a medium-high flame, cover and wait 5-7 minutes, until steam rises.

• 9 Pour the rest of the oil and water we saved into the pot, place a towel and cover with a lid.

  Cook on a low flame for 50 minutes to an hour.

• 10 When you no longer hear the evaporation of liquids and a charred smell begins to rise, turn off the heat and turn into a serving plate.

• Variations:

  replace the peas with green beans, or replace the peas with chopped dried apricots.

  You can also add grated carrot along with the peas.

• And now in the pictures:

  Wash the starch from the rice grains in a colander under running water (Photo: Nimrod Saunders)

  Filter and mix with peas and chopped dill (Photo: Nimrod Saunders)

  Arrange the potato slices (Photo: Nimrod Saunders)

  Pile the rice on them and spread in an even and even layer in the pot (Photo: Nimrod Saunders)

  Carefully add 2/3 cup of water, shake the pot to mix the oil and water (Photo: Nimrod Saunders)

  Place a towel to absorb the steam that rises from the rice (Photo: Nimrod Saunders)

  Cook on a low flame for 50 minutes to an hour (Photo: Nimrod Saunders)

More topping recipes

• Taboola with Zershak

• green beans

• Baked cauliflower with spicy tahini

• Pasta in Neapolitan sauce

• Eggplant antipasti

• Whole roasted cabbage

• Excellent roasted potatoes

• Cauldron of vegetables and freaks

• Fresh noodle salad

• Signia roasted vegetables

• Kohlrabi chips

• Antipasti peppers

• Spinach stew in hot yogurt

• Pasta in pea cream and spinach

• Food

• Family Meal

Tags

• Rice

• recipe

• Persian

• Potatoes