Saffron Potato Tahdig

Ingredients

• •2 cups basmati rice
• •1 large Yukon Gold potato, peeled and sliced ¼-inch thick
• •¼ tsp saffron threads
• •2 tbsp boiling water (for saffron bloom)
• •3 tbsp vegetable oil or butter
• •2 tsp salt
• •8 cups water for parboiling

Directions

1. 1Rinse rice in cold water 4–5 times until water runs clear; soak in salted water for 30 minutes then drain.
2. 2Bloom saffron: crush threads between your fingers into the 2 tbsp boiling water; set aside.
3. 3Bring 8 cups of well-salted water to a rolling boil; add drained rice and parboil for exactly 6 minutes — grains should be tender outside but still firm inside.
4. 4Drain rice in a colander and rinse with cold water to stop cooking.
5. 5Heat oil in a wide, heavy-bottomed non-stick pot over medium heat; arrange potato slices in a single layer covering the entire bottom.
6. 6Season potatoes lightly with salt, then pile the parboiled rice on top in a pyramid shape — do not pack it down.
7. 7Drizzle saffron water over the top of the rice mound; wrap the pot lid in a clean kitchen towel and cover tightly to trap steam.
8. 8Cook on medium heat for 10 minutes until you hear a gentle sizzle, then reduce to the lowest heat and cook for 30 more minutes.
9. 9Remove lid, invert a large plate over the pot, and flip in one confident motion so the golden potato crust faces up.

💡 A good non-stick pot is essential. If your saffron is hard to find, a pinch of turmeric mixed with the oil gives a similar golden colour without the flavour. Spanish saffron from most Canadian grocery stores works perfectly here.

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