Video by Chef Zachary Neman (cheffinwithzach) and Chef Rodrigo Fernandini
Tahdig with sliced plantains is a delicious and easy-to-make Persian-Peruvian fusion dish. It is made by cooking the rice and plantains in a heavy pot with a layer of oil or butter, which creates a crispy crust on the bottom of the pot.
- 2 cups basmati rice
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup butter
- 1/2 teaspoon saffron threads
- 1 large plantain, peeled and sliced into 1/4-inch thick rounds
- Rinse the rice in cold water until the water runs clear.
- In a large pot, combine the rice, salt, and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
- Drain the rice in a colander.
- Heat the oil and butter in a heavy pot over medium heat.
- Arrange the plantain slices in the bottom of the pot
- Add the rice and spread it out evenly in the pot
- Pour the saffron mixed with water over the rice
- Cover the pot and cook for 15 minutes, or until the rice is cooked through and the bottom is golden brown.
- Remove the pot from the heat and let it sit for 5 minutes.
- Invert the pot onto a serving platter.