Name: Tahdig Sibzamini
Cook time: 3600 s
Total time: 3600 s
Ingredients: basmati rice; water, divided; salt; turmeric; saffron; oil; potato of choice

Zachary Neman

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Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

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Tahdig Sibzamini

Using a NON-STICK pot, rinse basmati rice until water runs clear. Cover again in water and let soak for 1 hr. In the meantime, prepare saffron–add to a bowl with 2 tbsp water and let sit. 

After soaking, drain water once more, fill with 3 cups water and add salt. Sit pot over high heat just as the water begins to simmer, then turn to low and cover. Cook for 7 minutes. Pour rice into a strainer and rinse with cold water to stop it from cooking.

Slice your potato into quarter inch slices.

Dry off the same pot, then fill with 1/2 c oil, saffron water, and turmeric. Mix well to combine. Add a sparse layer of rice on the bottom, then lay potatoes flat onto the pan followed by the rice. Make a few holes halfway down to let steam escape. Cover the top with a towel and the lid. Place pot over high heat just until the water begins to steam, then turn to low and cook an additional 50 min.

To serve, place a plate over the top of the pot. Using gloves or a towel to prevent yourself from burning, hold both the plate and pot together, and flip in one swift motion. The tahdig should fully come out without sticking.