Target: 6 × 4 inches · landscape

Persian Herb Rice with Saffron Potato Tahdig

95 min · 6 servings

Ingredients

□ 3 cups basmati rice

□ 2 tbsp kosher salt, divided

□ 1/2 cup extra-virgin olive oil, divided

□ 1/2 tsp saffron threads, crushed

□ 1 tsp ground turmeric

□ 1 large russet potato, peeled and sliced 1/8 inch thick

□ 1 1/2 cups chopped dill, parsley, cilantro, and scallions

□ 1 lb carrots

□ 1 English cucumber

□ 1 lemon

1. Rinse and soak basmati rice until elongated. Bloom crushed saffron in hot water until deeply amber.

2. Boil soaked rice until tender outside and firm at the center; drain, rinse, and fold with herbs and turmeric.

3. Sizzle potato slices in olive oil with saffron water. Loosely mound herb rice over them, vent it, and add oil.

4. Cover and steam rice on low until separate and tender with a golden crust. Roast oiled carrots until browned and tender.

5. Dress sliced cucumber with lemon, salt, and oil. Rest, loosen, and invert the rice onto a platter; serve with vegetables.

Cook’s note: A clean towel under the lid absorbs steam so the rice stays separate and the potato crust can crisp.