Persian Rice with Potato Tahdig

themediterraneandish.com

2 cups Basmati Rice

1 medium potato (or more depending on the size of your pan)

2 tablespoons neutral oil (like vegetable or grapeseed)

Extra virgin olive oil, for drizzling

¼ teaspoon ground saffron (or about 14 whole threads)

2 tablespoons kosher salt, plus more for seasoning

Directions at themediterraneandish.com

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