Potato Tahdig

Terri’s Potato Tahdig

RECIPE BY: Terri Park | BCA

Total Time
50 minutes
Difficulty
Easy
Simple Tasty Recipes

Ingredients for 3 Servings

  • 3
    potatoes
  • 2 c
    rice
  • 3 tbsp
    butter
  • 1 tbsp
    salt
  • 1
    vegetable oil
  • opt
    chicken
  • pinch
    saffron treads

Total Time

  • Preparation Time
    10 minutes
  • Cooking Time
    40 minutes

Method

  1. Rinse the rice and cook

  2. Steep the saffron in boiling water

  3. Wash and drain the potatoes (dry off with a paper towel)

  4. Heat oil and butter over medium heat on a pan

  5. Add a tablespoon of the steeped saffron water into the pan

  6. Slice the potatoes into thin slices and add them to the pan (add chicken if wanted)

  7. Layer the rice with some butter on top of the potatoes and cover with a lid - You should lay down a paper towel and a towel over the rice under the lid (and the leftover towel on top of the lid)

  8. Cook on medium-low heat for 20-25 minutes

  9. Take it off the heat and flip the dish onto a plate.

  10. Garnish (optional)

Notes

Nutrition

Servings: 3 | Calories: 740cal | Fat: 17.1g | Saturated Fat: 8.5g | Cholesterol: 31mg | Sodium 2427mg | Carbohydrates: 132.2g | Fiber: 6.7g | Sugar: 2.6g | Protein: 12.5g | Vitamin D: 8mcg | Calcium: 59mg | Iron: 6mg | Potassium: 1017mg

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