Tahdig Sibzamini Recipe _ Persian Crusty Potato in 6 Steps

In my opinion, Tahdig Sibzamini should be declared as a great food. Let’s go to know what is tahdig. Tahdig is usually a part of the rice that sticks to the bottom of the pot and is roasted. Tahdig sibzamini, as the name suggests, is a set of sliced potatoes fried with oil in the bottom of the pot.

Potato Tahdig, a treasured gem of Persian cuisine, is known for its irresistibly crispy, golden crust formed at the bottom of the rice pot. In this recipe, I will show you how to elevate this traditional dish by using sliced potatoes to create a perfect tahdig that will leave everyone at the table impressed.

Of course, this tahdig is also prepared in another model, made with grated potatoes, which we will explain. So, I suggest you, to avoid a possible fight (just kidding, of course), make sure to use a large pot and plenty of potatoes.

In short, if you are always hungry like me and love Potato Tahadig, be sure to stay with Meals Cook until the end of this article to learn a new, fast, and delicious dish.

Ingredient:

Step-by-Step Instructions

1. First, boil the pasta for 10 to 15 minutes in boiling water with a little salt and oil. Then drain the pasta and prepare your beautiful sliced potatoes.

2. Put the pot on a high gas flame for one minute until the water at the bottom evaporates completely so that the tahdig does not stick to the bottom.

Now, pour the required amount of oil and saffron as desired. Then, place the sliced potato on the bottom of the pot so that it covers the entire bottom surface of the pot.

3. Make sure that the potatoes do not overlap and stick to the bottom of the pan so that they are fried accurately. You can add a little sesame to the bottom of the pot if you want, but I don’t do this.

4. A very important golden point here is that only someone who has cooked knows and is not just an article writer.

If you want a great color and taste, pour some macaroni mixtures on the potatoes and press it with a spatula.

This will make the color and taste of the macaroni mixture penetrate all parts of macaroni and have a great color and taste.

5. After that, we pour the rest of the Makaroni and go to the next step, which is very important.
At this stage, the lid of the pot should be completely sealed. To ensure this, you can use a steamer.

6. After that, increase the gas flame for 10 to 15 minutes. You will hear the sound of oil and potatoes sizzling during this time, which is very pleasant.

Then, to ensure that this time is enough, you open the lid of the pot a little and if you see steam, this time is enough, then we lower the flame and wait for 45 minutes until the food is ready.

Congratulations, your golden Tahdig sibzamini is ready and you can serve and enjoy.

How to serve tahdig sibzamini?

If tahdig sibzamini is from pasta tahdig, you can eat it easily. You can eat it at the beginning of the meal or at the end of the meal. Or if it was rice, you can pour stew on it and eat it.

Today, with the increase in tahdig fans, this dish is served in restaurants as a separate dish with Khoresh Gheymeh and Khoresh Ghormeh Sabzi. I serve any tahdig with Salad Shirazi, which is very tasty and interesting.

Tips for potato tahdig

• You must dry the bottom of the pot with heat in advance and make sure that there is no water left at the bottom of the pot so that tahdig does not stick to the bottom of the pot when serving.
• After slicing the potatoes, be sure to dry them completely so that the tahdig becomes crispy at the end and does not stick to the bottom of the pot.
• If the lid of your pot doesn’t close completely, be sure to use a textile as a lid so that your tahdig cooks more easily and better.
• The amount of oil or butter used should be suitable; if it is too little, it will be dry, and if it is too much, it will be too greasy and not suitable for eating.
• The time when the gas flame is high will cause the tahdig to become golden and roasted at the end, and pay attention not to be too long, which will cause the tahdig to burn.
• To make tahdig more beautiful and tastier, you can use some brewed saffron or a little turmeric, which is completely optional.

I have brought you a clear and excellent definition of threat from the website seriouseats.com, which you can see below.

Tahdig, the most coveted treat at a Persian meal—at times referred to as the jewel or the holy grail of Persian cooking, or the pièce de résistance of the Persian cook—is that delicious, buttery, golden, crunchy, round layer formed at the bottom of a pot of rice.

Conclusion:

In the end, we come to this matter that according to Iranian people, if you haven’t eaten tahdig sibzamini, half of your life has been wasted. So start working today and make the first recipe for potato tahdig with pasta, and you will share the results with me.

Share your comments and tell us about the first time you were threatened.
You can even send me beautiful photos of your threats so that I can post the most beautiful ones on my site.

FAQ

1. Why does it become soft when I make tahdig?

What you need to do to have a crispy Tahdig:

• The gas flame should be high in the first 10 minutes.
• The oil should be hot.
• Do not turn off the flame too soon.

2. What should I do to prevent the Tahdig from burning?

In order for the tahdig not to blacken and burn, you should pour enough oil, increase the flame for ten minutes, not more, and do not cut the potatoes too thin.

3. What can I do to prevent the Tahdig Sibzamini from sticking to the bottom of the pot?

• Use enough oil
• Make sure the potatoes are dry and have no water
• Use Teflon containers.

4. How long does it take to cook Potato Tahdig?

It takes about 30 to 40 minutes to cook tadig, depending on the heat and thickness of the potatoes.

5. What spices are used in potato Tahdig?

Saffron, turmeric, and a little salt are the most popular spices for this tahdig.

Make the Persian Tahdig Sibzamini for the first time and enjoy!

• Get started today and make potato tahdig with your food with minimum time and cost and enjoy
• Experience the joy of a new Iranian food with your family and tell me about your experiences in the comments
• If you like this magical and new recipe, share it with your friends on social networks.