POTATO TAHDIG | EPICURIOUS RECIPE | EPICURIOUS
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the other side—what’s not to love about this unique Iranian recipe? beau couteau de poche recettes.
Provided by: Shadi HasanzadeNemati
Total time: 1 hour 15 minutes
Cook time: 35 minutes
Yield: 6 servings
|1/4 tsp. saffron threads, finely ground|
|3 cups basmati rice|
|1/3 cup plus 1/4 cup vegetable oil|
|2 russet potatoes (about 1 1/4 lb. total) peeled, sliced into 1/2″-thick rounds|
- Stir saffron and 2 Tbsp. lukewarm water in a small bowl; set aside to bloom.
- Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking.
- Wipe out pot. Pour 1/3 cup oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom.
- Arrange potato slices in an even layer in bottom of pot. Season with 2 tsp. salt. Return rice to pot on top of potatoes in a mound (so it’s higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 1/2 cup water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don’t catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7–10 minutes (check after 7 minutes; if you don’t see steam, cover and continue to cook).
- Pour remaining 1/4 cup oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30–40 minutes. Taste to make sure rice is fully cooked; if not, add 1/4 cup more water, then let steam another 10 minutes.
- Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.
KUKU SIBZAMINI WITH LEMON YOGURT RECIPE | BON APPÉTIT
These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick n’ zesty yogurt.
Provided by: Shayma Owaise Saadat
Yield: Makes about 16
|1 cup whole-milk Greek yogurt|
|1 tsp. finely grated lemon zest|
|2 Tbsp. fresh lemon juice|
|1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt|
|1½ lb. medium Yukon Gold potatoes (3–4), scrubbed, halved|
|1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more|
|1 tsp. saffron threads|
|4 large eggs|
|1 tsp. baking powder|
|1 tsp. baking soda|
|½ tsp. freshly ground black pepper|
|¼ cup extra-virgin olive oil, plus more|
|2 Tbsp. finely chopped dill|
|Lemon wedges (for serving)|
|1 tsp. finely grated lemon zest|
- Whisk together yogurt, lemon zest, lemon juice, and salt in a small bowl. Chill lemon yogurt until ready to serve.
- Place potatoes in a large saucepan and pour in cold water to cover by 2″; season water with salt. Bring to a boil, then reduce heat and simmer potatoes until fork-tender, 20–25 minutes. Drain and let sit until cool enough to handle. Peel potatoes; transfer to a large bowl and coarsely mash with a potato masher or fork.
- Using a mortar and pestle or a teacup and the back of a spoon, grind saffron to a powder. Transfer to a medium bowl and stir in 1 Tbsp. warm water; let sit 1 minute. Whisk in eggs, baking powder, baking soda, pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt until well combined. Gently stir egg mixture into potatoes to combine (the batter should be thick).
- Heat ¼ cup oil in a large skillet over medium-high until shimmering. Working in batches and adding more oil between batches if needed, drop batter in heaping tablespoonfuls into pan and flatten to 3″ in diameter. Cook fritters until crisp and golden brown, about 3 minutes per side. Transfer to a wire rack set inside a paper towel–lined baking sheet; immediately season with salt.
- Transfer fritters to a platter; scatter dill over and arrange lemon wedges around. Top lemon yogurt with lemon zest and serve alongside.