Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (4)
Persian Potato Tahdig Recipe
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 12%
CARBS 55G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC53G OTHER1G TOTAL SUGAR
FAT 13G33% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered Persian rice and potatoes cooked until the bottom forms a golden, crispy crust called tahdig. Aromatic from saffron with nutty, tender rice and soft potatoes.
mainmiddle eastern🍲 stockpot♨️ grillgluten freevegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 tsp saffron strands
- 2 cups Basmati rice
- 1 Russet Potato
- ¼ cup vegetable oil (or any other neutral flavored oil)
- 1 tablespoon Sesame seeds
- 2 tablespoon butter
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 12%
CARBS 55G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC53G OTHER1G TOTAL SUGAR
FAT 13G33% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 13mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 13MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.