Persian crispy potato and saffron tahdig

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Persian crispy potato and saffron tahdig. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Persian crispy potato and saffron tahdig is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. Persian crispy potato and saffron tahdig is something which I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Persian crispy potato and saffron tahdig, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Persian crispy potato and saffron tahdig delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Persian crispy potato and saffron tahdig is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Persian crispy potato and saffron tahdig estimated approx 25-30 minutes prep time:-1 hour.

To get started with this recipe, we must first prepare a few components. You can have Persian crispy potato and saffron tahdig using 8 ingredients and 4 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make Persian crispy potato and saffron tahdig:

1. 3 cups para boiled basmati rice(India gate)
2. 1 stick butter
3. 2-3 tablespoons kosher salt
4. 1/4 teaspoon strands of saffron
5. 1/4 cup boiling water
6. 2 tablespoons thick greek yoghurt
7. 1 Egg (optional)
8. 1 medium size potato

Steps to make to make Persian crispy potato and saffron tahdig

1. Prior soaked rice for 1 hour.Next I have cooked rice with salt until 60% and drained it. Our para boiled rice is ready. Besides add saffron in boiling water with 5-6 tablespoons of melted butter.further mix yoghurt & egg if you are adding I have skipped egg over her. So whisk yoghurt and 1/2 saffron butter mixture.
2. Next slice potatoes with 1/4 inch thickness and toss them in saffron butter mixture further take a nonstick wok or heavy bottom wok butter it generously all over preferably use nonstick wok.Then add butter and set a layer of sliced potatoes.
3. Besides in 1/2 quantity of rice mix yoghurt & saffron butter mixture set a layer on potatoes over it add the other half plain rice add over the left Saffron mixture.cover the lid and cook until it’s aromatic all around the kitchen on low to medium flame burner. And be tricky with all senses at this point try to here the sizzling voice at the bottom layer being cooked carefully that makes us sure of being cooked.
4. Once it’s ready let it rest for 5 minutes then flip it on a serving plate. It’s the moment of truth look at the deliciously awesome Persian crispy potatoes & saffron thadig relish it with fresh tomato bruschetta or any chutney…!

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