“Beautiful rice and potato tadhig that you'll want to make over and over again”
— Amir


Serves 8


Step 1

Wash and soak long grain basmati rice for at least 1 hour

Step 2

Roughly chop fresh dill, peel and slice your russet potatoes into round 1/2cm pieces. Mix saffron with hot water in a small container—cover the container and allow the saffron to brew/steam for 5 minutes

Step 3

Combine your soaked rice, water, 1.5tbsp salt, bring to a boil and allow the rice to boil for 1-2 minutes

Step 4

Add in your frozen baby Lima beans and allow to boil for an additional 1 minute

Step 5

Combine in your fresh dill when the rice is “al dente;” the rice should be soft on the outside and centre should be hard. To test done-ness, snap some of the cooked grains with your fingertips

Step 6

Drain your rice and immediately stop the cooking by pouring cold water over the rice

Step 7

Season your potatoes with the remaining salt and turmeric. In a pot, add your oil, and arrange the potatoes to cover the entire bottom surface of the pot

Step 8

In 3 layers, add in 1/3 of your drained rice, followed by 1/3 of your dry dill, and continue layering until you have no more rice or dill

Step 9

Allow the rice to steam on medium heat for 10-15 minutes (add a few tablespoons of water and steam for an additional 5 minutes if you don’t have enough steam). Lower the heat to medium-low, place a towel under the lid, and allow the rice to steam with the towel for an additional 10-15 minutes

Step 10

Add in your saffron water and 3tbsp of very hot butter. Fluff your rice and serve

Step 11

To serve the potato tahdig, place a large enough serving dish over the pot and gently flip the rice into the serving dish
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