Recipes Side Dish Rice Side Dish Recipes Persian Rice with Potato Tahdig 5.0 (1) 1 Review 2 Photos Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish. Submitted by Lady at the Stove Updated on January 14, 2022 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 cups basmati rice 1 teaspoon salt 2 tablespoons cooking oil 1 potato, sliced into 1/4-inch rounds Directions Rinse and drain rice 2 times. Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again. Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes. Invert carefully onto a serving plate so sliced potatoes are on top of rice. I Made It Print Nutrition Facts (per serving) 288 Calories 5g Fat 55g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 288 % Daily Value * Total Fat 5g 7% Saturated Fat 1g 5% Sodium 390mg 17% Total Carbohydrate 55g 20% Dietary Fiber 1g 4% Total Sugars 0g Protein 5g 11% Vitamin C 7mg 8% Calcium 9mg 1% Iron 1mg 3% Potassium 150mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.