Making Potato Tahdig (Crispy Potato Cake)

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.

Recipe: Potato Tahdig (Crispy Potato Cake)

attosa
Diamond Post Medal for All Time! 1,246 Posts

January 28, 2016

Potato Tahdig (Crispy Potato Cake) 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

Ingredients:

3 medium potatoes
3 Tbsp oil
1 inch of carrot, sliced into flower shapes
a few sprigs of Italian parsley

Steps:

Slice potatoes, about 3mm thick.

Add oil to cold pan. Arrange carrots and parsley.

Add sliced potatoes, slightly overlapping, in a circular way, spiraling around the pan then stacking up evenly.

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.

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.

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!