Making Potato Tahdig (Crispy Potato Cake)
The crispy potato crust that sticks to the bottom of the pan is a traditional Persian treat, in its own right. Follow the specific directions below and its sure to become a household favorite. The carrot slices and parsley initial layer make for a beautiful presentation.
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January 28, 2016
Tahdig is a traditional savoury Persian treat. What started as the crispy crust that got stuck to the bottom of your pan has rapidly become the most sought-after part of the meal. I like to eat it with stews. I learned how to make it from my mother, who learned how to make it from her mother in law, who was an amazing cook, God rest her soul. :)
Total Time: 35 minutes
Yield: 4 servings
Source: Family recipe and method
- 3 medium potatoes
- 3 Tbsp oil
- 1 inch of carrot, sliced into flower shapes
- a few sprigs of Italian parsley
- Slice potatoes, about 3mm thick.
- Add oil to cold pan. Arrange carrots and parsley.
- Add sliced potatoes, slightly overlapping, in a circular way, spiraling around the pan then stacking up evenly.
- Add 3 tablespoons of water to pan, turn on heat to medium. Cover with lid, and cook about 5 minutes or until it starts to steam.
- When you see the steam, add a paper towel between the pan and the lid in order to catch the steam. Reduce heat to low, cook about 20-25 minutes.
- Do a taste/texture check to see if the potatoes on the top are cooked. When they are, raise the heat to medium for 1 minute to make the bottom super crunchy. Remove from heat. Put the lidded pan on a cold wet towel. This helps release tahdig nicely from the bottom of the pan. The same way you would flip a cake, put a plate over the pan and flip over quickly. Enjoy your yummy and pretty potato creation!
- *You could also add parboiled rice to a thin layer of potato from the beginning to make more of a rice cake.
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