Iranian Potato and Rice Tahdeeg recipe Hi Linda

[Guest guest]

That's fine to ask. I always do the same. No, I recommend basmati,

jasmine or long grain white rice. The brown rice takes longer to

cook and requires more liquid, the potatoes will burn on the bottom

by the time the brown rice is cooked. The potatoes should be thin,

about as thick as the edge of a quarter coin, not transparent thin.

Enjoy! Donna

 

 

 

 

 

, " linda " <lindai81@c...> wrote:

>

> 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

>

>

>