You Will Crave Stuck-Pot Rice Even Though It’s No Looker
Potatoes, rice, and crispy bits — what’s not to like?
This is the first stuck-pot rice, or tahdig, that I learned to make, thanks to the late great food writer Paula Peck. And I have written about it as a dish to make when you’re entertaining and want to focus on the conversation rather than last-minute preparations for dinner.
Potatoes make the crust here, complemented by the flavors of fennel and saffron. If fennel isn’t available or isn’t your thing, omit and use celery, or try one of the variations.
Don’t worry if the crust at the bottom of the pan comes out in several pieces; that part is often just broken into crisp chunks and served alongside the mound of rice. Be sure to line the pot lid with a cloth towel. This absorbs water so the condensation doesn’t drip back into the rice. Normally that doesn’t matter, but when you’re trying to dry out the bottom of the pan to form a crisp crust, excess water is counterproductive.
Ingredients
Salt
1 1/2 cups white or brown basmati rice
Pepper
Large pinch saffron threads (optional)
4 tablespoons (1/2 stick) butter, melted, or 1/4 cup olive oil
1 large or 2 small waxy potatoes (Yukon Gold or other thin-skinned variety)
1 fennel bulb, trimmed and thinly sliced
