Persian Rice with Potato Tahdig

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 2 large potatoes, peeled and thinly sliced
• 2 cups long-grain white rice
• 4 cups vegetable broth
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the turmeric, cumin, and cardamom and cook for 1 minute more.
2. Add the potatoes and cook, stirring occasionally, until golden brown and crispy, about 10 minutes.
3. Add the rice and stir to coat in the mixture. Pour in the broth and season with salt and pepper. Bring to a boil, reduce the heat to low, cover and simmer for 20 minutes.
4. Remove the lid and fluff the rice with a fork. Serve with the potato tahdig.

Interesting Facts

• Tahdig is a Persian word that means “bottom of the pot”, referring to the crispy layer of rice and potatoes that forms at the bottom of the pot.
• This recipe is traditionally served with Persian stews or curries.
• The key to a good tahdig is to use a non-stick pot and to cook the potatoes until they are golden brown and crispy.