Iranian Potato and Rice Tahdeeg recipe

[Guest guest]

OK, Donna, I was following this recipe and thinking, " Yes, this is comfort

food and easy to make " ! However; I must have read the " towel and lid thing "

several times. You are telling me that a damp towel, around a covered pot will

steam the rice?? LOL

Jane

 

<<Now cover pot and take a dish towel, soak it in water and squeeze. Wrap the

rim of the lid with the dish towel. This will steam the rice. Cook this on a

low simmer for 20 minutes. >>

 

 

 

[Guest guest]

Let me tell you this is Iranian comfort food. I have a recipe in the files

Persian Lentils & Rice with a Tahdeeg and this is a recipe PT gave me and I

cooked it as a test. Noe this is awesome too. I made this last night with

potatoes and rice. Can be used as a side dish. The other recipe is more of a

main dish. The potatoes crust on the bottom of the pan and the rice really

puffs up.

Please give this a try. You won't be disappointed. In Iran a tahdeeg on the

bottom of the pan is like the heart of the artichoke and the lucky ones grab it

off the plate first.

 

" Iranian Potatoes and Rice Tahdeeg "

 

1 cup long grain rice (I use basmati)

1 tsp. salt

6 cups water

2 medium potatoes or one large baking potato, peeled and thinly sliced

1/4 to 1/3 cup melted butter (I'm sure olive oil would work also)

your favorite seasonings and spices

 

Bring water to a boil in a 3 quart saucepan, add salt and rice. Cook the rice

on a very low flame uncovered for 7 minutes. Drain rice sit in a bowl and stir

in your favorite spices like a dash of red pepper flakes, curry powder, pepper,

parsley, coriander, chopped jalapeno, few saffron threads, etc. You can also

make this plain and serve your favorite topping over the tahdeeg when done.

OK let me proceed here.(:-)

Now take the saucepan pan and dip the potato slices in butter and cover the

bottom of pan with slices one by one.

When bottom of pan is covered with slices add the par-cooked rice with spices.

Take a spoon and make a round well in the center of the rice and pour any

leftover butter into this hole.

Now cover pot and take a dish towel, soak it in water and squeeze. Wrap the rim

of the lid with the dish towel. This will steam the rice. Cook this on a low

simmer for 20 minutes.

When done remove towel and lid. Place a dinner plate over pan and turn pan

over. The rice will fall out in a nice fluffy pile. Scoop the crusted potatoes

out and place around the edges of the plate. Ready to serve.

 

 

 

 

" Diamond hard promises and million dollar bills.

All the nights wasted in the Hollywood Hills. "

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[Guest guest]

In this recipe can you use a brown rice? And would that change the cooking

procedures? Also, potatoes thinly sliced...paper thin? Sorry, I rarely use a

cook book recipes, but cook by experience I suppose one would put it and thought

I had best ask so I don't alter the dish too much.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandus Gandhi

-

purplepassion

" Iranian Potatoes and Rice Tahdeeg "

 

1 cup long grain rice (I use basmati)

1 tsp. salt

6 cups water

2 medium potatoes or one large baking potato, peeled and thinly sliced

1/4 to 1/3 cup melted butter (I'm sure olive oil would work also)

your favorite seasonings and spices