Saffron Potato Rice

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Saffron Potato Rice

This lovely saffron infused potato crust rice is a delicious Persian dish. The crispy potatoes form a beautiful golden crust at the bottom of the pan and when tipped over, a beautifully brown mound of crispy potato rice is displayed. An absolute delight for rice lovers.
Saffron Potato Rice

Recipe Type: Side
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4
This scrumptious Saffron Potato Rice is also known as “tah-dig” which translates to “bottom of the pot”. The lovely buttery saffron infused potato discs at the bottom appear at the top forming a beautiful aromatic crust.

300g basmati rice
1 pinch of saffron threads
3 medium potatoes, peeled and sliced into 1/2 cm wide
2 tablespoons of olive oil (mild and light)
1 tbsp of butter cut into cubes (optional)
1/2 tsp salt


Boil the water and add the washed rice and cook for 5 minutes
Drain rice in a sieve
Soak saffron threads in a very small glass of water
Add the oil to a large pan, and the potatoes and turn them until coated
Pour the saffron water over the potatoes leaving some water for the rice
Spread out the potatoes so evenly covering bottom of the dish
Spoon rice over the potatoes
Dot rice with butter and remaining saffron water
Cover dish with foil tightly and close the lid
Cook on high heat for 2 minutes then cook on lowest heat for 45 minutes or until rice is cooked
Using oven gloves, remove lid and place a plate instead of lid and turn upside down onto the plate
Mound of rice will have crusted potato on top

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