Persian Tahdeeg Rice And Potatoes
This is my daughter nomi's all-time favorite way to eat rice. My friend debbie, who is married to a persian, makes this for her every time we're over at their house for a meal. I figured i was going to have to learn to make this myself, since nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says debbie). Well worth the effort, i'm a big fan of this rice myself, and everyone always fights over the crust! Prep time includes soaking.
Steps
For best results , soak the rice for a few hours in hot water and some salt before cooking.
Peel the potatoes and slice them in a round shape.
You could use the potatoes unpeeled as well since they add lots of fiber to your diet.
In a medium size pot , half-way filled with water , bring the water to a boil.
Add the rice , and let it cook for a few minutes until it starts boiling.
Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened.
When the rice is half-crunchy half-soft , take it out and drain it in a kitchen strainer.
Run tap water on top of it to wash out some of the salt.
Pour the oil in the pot , add 4 oz of water.
Lay the potatoes in the bottom of the pot , add a bit of salt , then pile up the rice loosely in the shape of a mountain , on top of the potatoes.
With the back of a spoon , make five holes , one in the center and four around it so that the rice can breath in the cooking process.
Spread a little water on top.
Ingredients
long grain rice, cooking oil, potatoes, water, salt