Persian Rice with Potato Tahdig

Recipe byLady at the Stove

Updated on January 14, 2022

1. Rinse and drain rice 2 times.

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.

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.

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

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Nutrition Facts (per serving)

288Calories5g Fat55g Carbs5g Protein

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Nutrition FactsServings Per Recipe6Calories288% Daily Value *Total Fat5g7%Saturated Fat1g5%Sodium390mg17%Total Carbohydrate55g20%Dietary Fiber1g4%Total Sugars0gProtein5gVitamin C7mg36%Calcium9mg1%Iron1mg3%Potassium150mg3%

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