persian

Saffron Chickpea Rice Tahdig with Crispy Potato

This steamed dish pairs basmati rice, dry with cooked chickpeas, drained, potato, peeled and thinly sliced and saffron threads. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Hard

Balanced High satiety Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

100 g Carbohydrates

21 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

62g basmati rice, dry 226 kcal
108g cooked chickpeas, drained 177 kcal
124g potato, peeled and thinly sliced 95 kcal
11g olive oil 97 kcal
8g butter 57 kcal
0g saffron threads 0 kcal
23g hot water (for saffron) 0 kcal
0.58 tsp (1g) salt 0 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

basmati ricehot water (for saffron)
Rinse rice until water runs mostly clear. Parboil in salted water until the grains are just tender on the outside, 6-7 minutes. Drain well.
basmati ricecooked chickpeashot water (for saffron)
Mix saffron with hot water. In a bowl, toss parboiled rice with cooked chickpeas and half the saffron water.
basmati ricepotatoolive oilbutterhot water (for saffron)salt
Heat oil and butter in a small nonstick pot over medium heat. Layer potato slices on the bottom, sprinkle with a pinch of salt, then pile rice mixture on top. Drizzle remaining saffron water over the rice.
potato
Wrap lid with a clean towel, cover, and cook on medium-low until steam builds, then low until a crust forms, 35-45 minutes. Invert onto a plate to release the crispy potato tahdig.