Polo Sefid with Potato Tahdig
- Water, for cooking rice
- 2 tablespoons canola oil, divided
- 1 tablespoon salt
- 1 1/2 cups basmati rice
- 4 tablespoons unsalted butter
- 1 large Russet potato, unpeeled, thinly sliced
- 1/4 cup warm water in which a large pinch of saffron has been soaked, then strained
- Put rice in a fine-mesh sieve and rinse with cold water until water runs clear. Drain.
- In a medium saucepan, bring 4 inches of water to a boil. Add 1 tablespoon canola oil and salt. Add rice and cook until grains soften, about 7 minutes. Quickly drain rice into a colander and rinse with room-temperature water.
- In a large nonstick skillet with a lid, heat remaining tablespoon canola oil over medium heat. Add butter. When butter melts, arrange the potatoes in overlapping layers to cover the surface of the skillet. Top with the cooked rice, add saffron water, then cover skillet with a towel or cloth, and top with lid. (Fold up towel ends to keep towel off burner.) Cook rice 20 minutes over medium heat. Regulate heat so rice and potatoes do not cook too quickly but develop a golden crust (the tahdig) on the bottom. Remove lid and towel and check rice to be sure it is tender and tahdig has formed. Keep warm until trout is ready. When ready to serve, carefully put a serving plate over the skillet and invert them so the rice is on the platter, potato side up.
Nutritional informationPer serving:
Per serving: 466 calories (percent of calories from fat, 36), 6 grams protein, 68 grams carbohydrates, 2 grams fiber, 19 grams total fat (8 grams saturated), 30 milligrams cholesterol, 725 milligrams sodium.
From the menu of ... Delbar Middle Eastern, 870 Inman Village Parkway NE, Atlanta. 404-500-1444, delbaratl.com.
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