The Dishes

Potato Tahdig (Persian Saffron Potato Rice)

Prep time: | Cook time: | Serves 6

  • 3 cups basmati rice
  • 1 tsp ground saffron
  • 1 large potato thinly sliced
  • 1 tbs salt
  • 2 tbs ghee
  1. Using mortar and pestle, grind the saffron threads into powder. Place saffron powder into a cup and pour over around 2 – 3 tbs of lukewarm water. Set aside for 30 minutes to infuse.
  2. Wash the basmati rice until water is clear then soak it in cold water with 1 tbs of salt for at least 2 hours. Fill a large cooking pot with water and bring it to boil, then put in the soaked rice, cook for about 10 mins or until rice is al dente. Drain the rice in the colander, quickly rinse with cold tap water and put aside.
  3. In a non stick pot with a plate size surface area, heat up about 1 tbs of ghee on low medium heat then pour in the saffron water. Place the sliced potatoes to cover all the surface area then the par boiled basmati rice, top with 1 tbs of ghee. Create some holes in the rice using the back of the spoon/spatula to let steam to rise up.
  4. Cover the pot with a clean tea towel and put the lid on. The tea towel will absorb the excess steam from the the cooking process. Cook for 10 mins on medium heat then another 45 mins on low heat.
  5. After the rice is done cooking, take the lid and tea towel off and let it cool down for 10 mins. On the pot, place a serving plate larger in surface area than the rim of the pot and flip it upside down, slowly releasing the tahdig.
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