Tahdig with Golden Raisins and Potatoes.
My Tahdig with Golden Raisins and Potatoes is inspired by a Martha Stewart version of the traditional Persian rice cake called Tahdig. I substituted golden raisins for the commonly used dried cherries and as inspired layered the bottom of my Always Pan with golden potatoes (as a substitute for russet) browned in olive oil. The rice is simply seasoned with Himalayan salt and Persian saffron; and sweetened with golden raisins. Serve my Tahdig with Golden Raisins and Potatoes as a vegetarian main or as a side to lamb or protein of choice; yummy with a fresh green salad and dry wine!
2 cups basmati or jasmine rice
2 teaspoons Himalayan salt
2 cups hot water
1 teaspoon Persian saffron, ground and dissolved in the hot water
1 egg white, beaten
1/4 cup organic golden raisins, chopped
1/4 cup extra virgin olive oil
2 organic golden potatoes, scrubbed and sliced very thinly
Salt and pepper to taste
In a medium saucepan mix the rice with the salt
Add the saffron water
Bring to a boil, then simmer for 8 minutes
Remove from heat, transfer the rice to a large bowl and let cool thoroughly(about an hour)
Now mix the egg white and chopped raisins into the rice
Meanwhile heat the olive oil to medium in a skillet(I used my Always Pan, caste iron is good too)
Layer the sliced potatoes in the pan in an overlapping circular pattern
Cook the potatoes, undisturbed, for 15 minutes
Lower temperature to simmer
Spread the rice mixture over the potatoes evenly, pierce wholes in the rice to aerate
Wrap a lid with a clean dish towel and cover the pan
Simmer for 20 minutes, undisturbed
Remove from heat, let rest for 20-25 minutes
Run a butter knife around edges of the rice cake
Place a plate over the pan and flip
Serve my Tahdig with Golden Raisins and Potatoes with a fresh salad as a vegetarian main or serve as a side to the protein of your choice. Enjoy!
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