Crisp Potato Rice

Golden potato-crusted rice — tahdig-inspired. Makes 3 servings.

62 min · Serves 3 · Vegan · ≈391 kcal per serving · ≈7 g protein

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Ingredients

• 200g dry basmati rice
• 300g potatoes, peeled
• 25g olive oil
• 4g salt
• 450ml water

Method

1. Parboil rinsed rice 6 minutes; drain. Slice potatoes thinly.
2. Heat oil in a heavy pot; layer potatoes, then rice and salt. Add water.
3. Cook covered on low 35 minutes until rice is tender and potato base is crisp. Rest 10 minutes before inverting.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.