Potato tahdig doesn’t require many ingredients, but you’ll need a bit of diligence to evenly cook it. You’ll be rewarded with a layer of fluffy, saffron-infused basmati rice and crispy, golden potatoes at the bottom.
- In a large bowl, combine the rice with 1 tablespoon of the salt and cover with cold water. Let it sit for 1 hour to soak, then drain.
- While the rice is soaking, combine the boiling water and saffron threads in a bowl and let sit until the water turns a vibrant red, about 10 minutes. Add the potato slices to the bowl and let them sit for 15 minutes. Transfer the potatoes to paper towels to dry, reserving and setting aside the saffron water.
- Bring a large pot of water to a boil over high heat. Add the remaining 1 tablespoon of salt and the drained rice. Boil for 2 minutes, then drain.
- In a 10-inch nonstick saucepan, heat the grapeseed oil over medium heat. Place the potatoes in the oil in a single layer, then cover with 2 cups of the rice. Use a spatula to press the rice, packing it gently. Spoon 2 tablespoons of the saffron water over the rice, then add the remaining rice. Pour the remaining saffron water over the top. Wrap the saucepan’s lid with a kitchen towel and cover the saucepan.
- Cook over medium heat for 5 minutes, then reduce the heat to low and cook until the bottom of the tahdig is golden and crisp, 1 hour and 10 minutes. If you’re using a gas range, turn the saucepan every 5 to 10 minutes to ensure the tahdig’s bottom cooks evenly. Take the saucepan off the heat and remove its lid. Cover the saucepan with a large platter and invert; the tahdig should come out very easily. Serve immediately.
Jake Cohen is a food writer, recipe developer, and nice Jewish boy from NYC. He previously worked in the test kitchen of Saveur Magazine and as the food editor of Tasting Table. When he isn't cooking, he's constantly eating and documenting it on his Instagram, @jakecohen.