Shevid Polo - Persian Rice with Dill and Potato Tahdig

NOTES

Some of the ingredients lack exact measurements. I suggest watching the video to get an idea of how much to use 

If you are making this rice for only 1-3 people, there will likely be leftovers. You can also freeze a portion of the uncooked rice (once you’ve reached step 13) 

INGREDIENTS

1.5 cups basmati rice (if you don’t have access to rice from a persian market, Trader Joe’s has an Indian basmati rice which is pretty good)

2 tablespoons kosher salt 

Vinegar (distilled white or apple cider)

2.5 bunches fresh dill

Frozen fava beans (if you can’t find these, Lima beans are okay)

Frozen green peas

~ 1 cup oil (I use olive oil)

Water 

Saffron (optional)

Turmeric

2-3 small yellow/red potatoes

METHOD

1. Wash dill very well and then spread onto a paper towel until completely dry

2. Once dry, finely chop the dill and set to the side (refer to video for cutting technique) 

3. Slice potatoes (refer to video for thickness)

4. Place rice in a large pot and cover with cold water. Mix the water and rice with your hand and then drain the water. Rinse the rice two more times or until the water runs relatively clear.

5. Pour cold water over the rice until the water reaches your first finger crease.

6. Place pot on the stove and add 2 tablespoons of kosher salt. Add a drizzle of oil and a splash of vinegar. Stir and bring to a boil.

7. Then, lower to a simmer.

8. Continue to cook until the rice has lost its crunch but is still al dente, stirring occasionally.

9. Drain rice into a colander. 

10. At this point in the recipe, you can forego adding in the fava beans, peas, and dill to just make plain rice with tahdig or potato tahdig. Skip to step 15.

11. Remove ~1/2 cup of the rice and reserve in a bowl \.

12. Sprinkle fava beans into the remaining rice in the colander and combine (refer to video for approximate amount)

13. Sprinkle peas (refer to video) and combine 

14. Add dill to rice mixture and combine well.

15. Wash pot to remove any residual rice and dry

16. Place pot back onto stove. With the heat turned off, add ~ 1 cup oil. Now, heat oil on low-medium heat. After about two minutes add 1/2 cup of water, a pinch of saffron, and a few dashes of turmeric. Swirl the pot to combine (refer to video).

17. Reserve about 1/3 of the mixture into a bowl. 

18. Turn the heat off. Evenly sprinkle reserved plain rice into the pot. 

19. Place potatoes over rice and slightly press down into the rice (if making plain rice, you can omit the potatoes and just pour all of the rice from the colander into the pot and pour the reserved oil mixture on top)

20. Turn the heat to medium. Add the remaining rice-dill-bean mixture on top of the potatoes.

21. Evenly pour the reserved oil mixture on top of the rice.

22. Place the lid on the pot. Lift the lid after about 10 minutes to check if steam has generated. 

23. Once there is steam, place a paper towel or kitchen towel between the pot and lid (refer to video)

24. Lower the heat to low. Cook the rice for 1-1.5 hours until the tahdig has formed at the bottom of the pot and the rice is cooked. Serve rice on a platter and arrange potato tahdig on top.

Check out my IGTV how-to for this recipe