Persian Rice with Potato Tahdig

Rice Side Dish - Side Dish

Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.

Brief

Prep 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Persian Rice with Potato Tahdig

Ingredients

2 cups basmati rice

1 teaspoon salt

2 tablespoons cooking oil

1 potato

sliced into 1/4-inch rounds

Becky's Easy Cilantro Lime Rice

Side Dish

Directions

Step 1

Rinse and drain rice 2 times.

Step 2

Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.

Step 3

Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices cover and cook over low heat until rice and potatoes are tender 20 to 30 minutes.

Step 4

Invert carefully onto a serving plate so sliced potatoes are on top of rice.

Nutritional Information

Persian Rice with Potato Tahdig

Servings Per Recipe:6

Calories: 287.9

% Daily Value *

Protein: 5.4g 11%

Carbohydrates: 55.2g 18%

Dietary Fiber: 1.2g 5%

Sugars: 0.4g

Fat: 5.3g 8%

Saturated Fat: 1g 5%

Vitamin A Iu: 0.7IU

Niacin Equivalents: 0.6mg 4%

Vitamin B6: 0.1mg 7%

Vitamin C: 7.2mg 12%

Folate: 5.7mcg 1%

Calcium: 8.8mg 1%

Iron: 0.5mg 3%

Magnesium: 8.2mg 3%

Potassium: 149.5mg 4%

Sodium: 389.7mg 16%

Calories From Fat: 48

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.