Potato TahDig | Crusty Potato

Crusty potatoes or Tahdig Sibzamini is one of the best Persian tricks in cooking. You would not believe what Persians do when they encounter a pot full of crusty potato! Probably it is going to be a really arguments over it! Saffron crusty potatoes are the promising part of the macaroni or Persian rice! If you like making Macaroni, spaghetti and Cholo make it with crusty potato bottom. You would not regret it for sure! Just try it once and see how you love it! All you are going to need is 10 to 12 minutes extra time and a little bit of patience! That is all.

Tahdig Sibzamini Recipe

PersianGood Team

 People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may have more fans. Golden slices of potato that are crispy on the side and soft on the other side; what's not to love about this unique item of Iranian cuisine?

5 from 1 vote

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 12 minutes mins

Course basic cooked ingredients for dishes

Cuisine persian

Servings 4 people

Ingredients

  

• as much as needed potato
• as much as needed oil or butter
• turmeric 
• saffron

Instructions

 

• There are two stages when it comes to cooking pasta and rice, to complete the first level, add the raw ingredients (rice or pasta) to a pot of boiling water and let them cook, when they are half cooked, separate them from the extra water using a sieve.
• Meanwhile, Peel the potatoes and cut them into thin, similar slices.
• To complete the second part of the process of cooking the pasta or rice, choose a suitable pot.
• Melt some butter and add the turmeric and the saffron to the melted butter and stir them so that they will be combined.
•  Add half of the butter mixture to the pot. Then add the potato slices, in fact, you must cover the bottom of the pot with potato slices completely. Then, when the surface Is covered, add the rice. Use a spoon to press the rice down firmly. Drizzle overt he remaining butter mixture and a little water.
• The pot needs to be covered with its lid but before doing that, Wrap the pot lid with a clean kitchen towel and cover the pot tightly (in other words, use a piece of cloth as a heat infuser). Let it cook over a low flame for about 45 minutes.
• Remove the pot from the heat and set it aside for about 15minutes or more. This part needs you to be careful. After the pot has cooled down, all the ingredients inside it must be separated from the surface of the pot, so remove the lid of the pot

Tips for having more pleasant to eat Potato TahDig (crusty potatoes)

• Make sure that the potato slices are thin enough to be cooked within 45 minutes, otherwise they won’t be crispy enough.

• You can skip turmeric if you don’t like its taste.

Other forms of Tah Dig

• Not only potatoes, but also bread, simple rice, pasta (Just when you are cooking pasta), and many other things such as different vegetables including celery and lettuce are used for cooking Tah Dig.
• The point is that the ingredient which is at the bottom of the pot, is exposed to oil and and heat more directly, and indeed, it’s cook in a different way.

Don’t worry if you don’t know how to serve Tah Dig

• When the dish is ready, The potato Tah Dgi is divided in as many pieced as people there are to have the dish, so if there are 01 people to enjoy the dish, the Tah Dig must be divided into 10 parts.
• Some people prefer to have their Tah Dig at the beginning of the dish, while some try to save it as the final things that they eat. Some people top their share of Tah Dig with the stew they are having which is an excellent way of having it.