PERSIAN TAHDEEG

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(Rice and Potatoes)

 

 

 

3 cups of white long grain rice

4 tablespoons cooking oil

3-4 medium potatoes

4 ounces water

Salt

 

1. For best results, soak the rice for a few hours in hot water and

some salt before cooking.

2. Peel the potatoes and slice them in a round shape.

3. You could use the potatoes unpeeled as well since they add lots

of fibre to your diet (I don't do this, I have picky kids).

4. In a medium size pot, halfway filled with water, bring the water

to a boil.

5. Add the rice (and the water it was soaking in), and let it cook

for a few minutes until it starts boiling.

6. Occasionally, pick a few of the rice grains with a spoon and chew

on them to see if they have softened.

7. When the rice is half-crunchy half-soft, take it out and drain it

in a kitchen strainer

8. Run tap water on top of it to wash out some of the salt.

9. Pour the oil in the pot, add 4 oz of water.

10. Lay the potatoes in the bottom of the pot, add a bit of salt,

and then pile up the rice loosely in the shape of a mountain, on top

of the potatoes.

11. With the back of a spoon, make five holes, one in the centre and

four around it so that the rice can breath in the cooking process.

12. Spread a little water on top and close the lid.

13. Let it cook for a couple of minutes on high heat.

14. When the rice starts to steam, change the setting to medium heat

and let it cook for about 15 minutes.

15. Then, turn the heat to medium-low, sprinkle some cooking oil to

stop it from drying, and let it cook for another 10 minutes.

16. Most likely, by this time, the smell of the potatoes has filled

the kitchen, and the dish is ready to eat.

17. Note: If you have a choice, use Basmati rice and be careful not

to over boil, it can get sticky if you overcook it.

 

6 servings

 

Recipe by: " Mirj " http://www.recipezaar.com/