This is a classic Persian rice recipe. Iranians have perfected the art of cooking rice, but as you can see here, they did not make it easy. Don’t be discouraged, try this recipe and have the best white rice ever. The aroma alone is rewarding enough!

Ingredients: (Serves 4-5 as main dish)

White Basmati Rice (I prefer Tilda) 2 Cups
Potato 2 Med. Size
Vegetable,Light Olive or Grapeseed Oil 2-3 Tbs
Butter (optional) 1 Tbs
Kosher/Sea Salt 1 Tbs

Notes:

  • It is best to wash rice and soak in cold water with 1/2 Tbs salt at least a few hours up to a day in advance. This will season the rice and increases its volume.
  • You need a clean kitchen towel large enough to go around the lid of pot you are using. As an alternative, use 3-4 layers of disposable kitchen towels.
  1. Wash rice in cold water in a medium size bowl until water runs clear (fill bowl to the rim with water, swirl rice around or gently stir with fingers, drain and repeat).
  2. Fill a pot (to hold 8+ cups of water) 3/4 way up with cold water and bring to boil. Like pasta, rice needs to float in water; so you need large enough pot.
  3. Wash, peel and thinly slice potatoes and soak in cold water.
  4. Add 1 Tbsp kosher or sea salt to boiling water
  5. Drain water from the soaked rice and add to salted, boiling water.
  6. Reduce heat to medium/medium low. Simmer, don’t boil the rice.
  7. Don’t you dare moving away- keep an eye on the rice.
  8. Drain potato slices and pat them dry.
  9. In a few minutes, you will notice rice grains double in length and move to the top.
  10. Carefully take a grain or two and crush between your front teeth. That’s right- you read correctly. Rice should not be hard or crunchy but show some resistance- the same as an al-dente pasta.
  11. Drain the rice in a fine colander. Work quickly-cold rice like pasta will stick together.
  12. Heat 2 Tbsp Oil in a Teflon coated pot on medium heat. The wider (larger circumference) pot will give more Tah-Deeg but it should be proportional to the amount of rice you are cooking.
  13. Arrange potato slices in the bottom of pot. It is OK if they slightly overlap or if there are small gaps in between the slices.
  14. Gently transfer the rice by sliding/shaking it off the colander into the pot. Stirring or handling the rice too much at this point would break the grains. If rice has gotten cold and sticky, run a little tap water over it and drain before transferring.
  15. Cover and cook on medium low heat.
  16. After 3-5 minutes, take the lid off and dry the inside with a towel (you see condensation on the lid). Replace the lid. Repeat this step once more.
  17. If using butter, melt and pour over the rice.
  18. Wrap the lid in a kitchen towel and place it tightly over the pot (this will prevent steam from dripping back onto the rice).
  19. Cook over low heat for 40-45 minutes up to an hour. The rice will be done sooner but for the potatoes to get crispy, they need more time. It is best to use lower heat over longer period of time.
  20. Take the lid off, place a slightly larger platter over the top of pot and invert.
  • Rice & Potato Tah-Deeg

Looks beautiful…Doesn’t it? It tastes even better.

Please let me know how you fared or leave a comment here if you have a question.

© 2010, livingamused. All rights reserved.

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2 Comments for this entry

  • Ricelover says:

    The potatoes look golden and beautiful. Can you use sweet potatoe instead?

    • livingamused says:

      Good one! Yes you could do that as well as bread. I will be giving recipes for bread and rice Tah-Deeg later.

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