Making Potato Tahdig (Crispy Potato Cake)

Category Iranian
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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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


  1. Slice potatoes, about 3mm thick.
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  3. Add oil to cold pan. Arrange carrots and parsley.
  4. Add sliced potatoes, slightly overlapping, in a circular way, spiraling around the pan then stacking up evenly.
  5. 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.
  6. 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.
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  8. 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!
  9. *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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Food and Recipes Recipes International Middle Eastern IranianJanuary 30, 2020
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