The Mediterranean Dish · by Mersedeh Prewer★ 5.0 (7)
Persian Rice with Potato Tahdig
NUTRITION · PER SERVING810M COOK
CAL 14%·PRO 9%
CARBS 52G75% OF CAL
1G FIBER0G ADDED0G INTRINSIC51G OTHER0G TOTAL SUGAR
FAT 6G20% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional Persian steamed rice with crispy potato tahdig. Requires overnight soaking and an hour of steaming, resulting in fluffy grains with a golden, crispy potato crust.
sidemiddle eastern🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups Basmati Rice
- 1 medium potato (or more depending on the size of your pan)
- 2 tablespoons neutral oil (like vegetable or grapeseed)
- Extra virgin olive oil, (for drizzling )
- 1/4 teaspoon ground (saffron (or about 14 whole threads))
- 2 tablespoons kosher salt, (plus more for seasoning)
At a glance
PER SERVING · TIME 810M
CAL 14%·PRO 9%
CARBS 52G75% OF CAL
1G FIBER0G ADDED0G INTRINSIC51G OTHER0G TOTAL SUGAR
FAT 6G20% OF CAL
0G SAT6G 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
- 1h 15m
- Sodium
- 1766mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 3mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1766MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.