Persian Tahdeeg (Rice and Potatoes)

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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.


  • 4 tablespoons cooking oil

== 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.
  • == Procedures ==

    • 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 (I don't do this, I have picky kids).

    • In a medium size pot, half-way filled with water, bring the water to a boil.

    • Add the rice (and the water it was soaking in), 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.

Spread a little water on top and close the lid.

  • Let it cook for a couple of minutes on high heat.
  • When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.
  • Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes.
  • Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat.
  • Note: If you have a choice, use basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.

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