Gluten-Free Persian Rice with Potatoes (Tahdig)

Instructions

1. 1Rinse the 2 cups of Basmati rice in a bowl under cold running water until the water runs clear. Once clear, fill the bowl with water and let the rice soak for at least 30 minutes.
2. 2Peel the 2 medium Potatoes. Slice them into thin rounds, about 0.3175 cm thick.
3. 3Place a large, heavy-bottomed pot (at least 25.4 cm wide) on the stove over medium heat (177°C / 175°C). Add the 4 tbsp of Olive oil to the pot. Once the oil is shimmering, carefully arrange the potato slices in a single, even layer covering the bottom of the pot. Cook for 5-7 minutes, or until the potato slices are lightly golden on the bottom.
4. 4Drain the soaked 2 cups of Basmati rice thoroughly. Gently and evenly spread the drained rice over the layer of potatoes in the pot.
5. 5Add the 3 cups of Water and 1 tsp of Salt to the pot. If you have saffron, you can prepare it by crushing the 1/4 tsp Saffron threads into a small bowl and adding 2 tablespoons of hot water to it. Let it steep for 5 minutes, then pour this saffron liquid over the rice.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the water to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting (93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer for 45-60 minutes. The rice is cooked when it is tender and fluffy, and the potatoes at the bottom should be crispy and golden brown. You might hear a gentle crackling sound as the potatoes crisp up.
7. 7Once the rice is cooked and the potatoes are crispy, carefully place a large serving platter over the top of the pot. With one hand firmly on the platter and the other holding the pot handles, quickly and confidently flip the entire pot and platter over. Lift the pot off slowly to reveal the crispy potato crust (Tahdig) on the platter, with the fluffy rice on top.

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