Rice & Potato Tahdig

I have an overwhelming collection of tahdig recipes. I have always wanted to make this Persian rice dish!

The dish is named for the crispy layer of rice that forms at the bottom of the pot is known as tahdig, which means “bottom of the pot.” This version also has thinly sliced potatoes in the crispy layer. This was my first attempt, and although delicious, it was a little bit too crispy and dark on the top. :/ I modified the cooking times in the recipe below.

This recipe is from Antoni in the Kitchen by Antoni Porowski. I used Yukon gold potatoes and seasoned the finished dish with sprinkled sumac.

Yield: Serves 8 as a side dish

  • 2 cups white Basmati rice
  • Kosher salt
  • 1/4 tsp crumbled saffron threads
  • 4 T (1/2 stick) unsalted butter, divided
  • 3/4 tsp ground turmeric
  • 1 small Russet or 1-2 small Yukon Gold potatoes, peeled and sliced 1/16-inch thick
  • 1 T coarsely chopped fresh flat-leaf parsley
  • 1 T dried cranberries, coarsely chopped, optional
  • sumac, for sprinkling, optional
  1. Place the rice in a large bowl. Add 1 tablespoon salt and cold water to cover by 1 inch; stir. Let stand for 30 minutes.
  2. Drain the rice in a strainer and rinse under cold water until the water runs clear.
  3. Meanwhile, in a large bowl, combine the saffron with 1 tablespoon of hot water; set aside.
  4. Place the rice in a large saucepan. Add 8 cups water and 2 tablespoons salt and bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the rice is slightly softened on the outside, 3 to 4 minutes.
  5. Drain the rice in a sieve and rinse under cold running water, then shake well to remove excess water. Set aside.
  6. Cut out a round of parchment paper to cover the bottom of a 10-inch wide or other wide heavy pot with a lid, such as a Dutch oven. (I used a 10-inch enameled cast iron Dutch oven.) Line the pan with the parchment round.
  7. Add 2 tablespoons of butter to the pot and melt over medium-low heat, then remove from the heat and stir in the turmeric and 1/4 teaspoon salt.
  8. Arrange the potatoes, overlapping, on the bottom of the pan.
  9. Add the rice and 1/4 teaspoons salt to the bowl with the saffron water and gently stir to combine.
  10. Spoon the rice on top of the sliced potatoes (do not press or pack down). Using a fork, gently spread the rice in an even layer.
  11. Cook, uncovered, over medium or medium-low heat, until the mixture is fragrant, about 7 to 10 minutes. (I cooked it for 10 minutes over medium heat but would reduce the time to 7 minutes next time- possibly over medium-low heat.)
  12. Wrap a clean dishcloth or flour sack towel around the lid and tightly cover the pan, folding the cloth over the edges of the lid.
  13. Reduce the lowest possibly setting and cook, undisturbed, until the potatoes are crisp (you can peek by lifting up the mixture at an edge or two with a large serving spoon), 1 1/2 hours to 1 3/4 hours.
  14. Uncover and dot with the remaining 2 tablespoons butter.
  15. Remove the pan from the heat. Invert the dish onto a serving plate, then lift off and discard the parchment paper.
  16. Sprinkle with the parsley, cranberries, and sumac, as desired.

Corn & Ricotta Sformato

Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. :/ We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.

This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.

Yield: Serves 4 to 6

  • 2 tablespoons unsalted butter, plus more for the pan
  • 6 ears fresh corn, kernels removed (about 5 cups kernels), cobs discarded
  • 2 tsp coarse salt, plus more to taste
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups fresh whole milk ricotta
  • 1/2 cup heavy cream
  • 2 tablespoons crème fraîche or sour cream
  • 1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
  • 4 large eggs, whites and yolks separated
  • coarsely ground black pepper
  • 1/3 packed cup fresh basil leaves (about 20 leaves)
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  1. In a large skillet, melt 2 tablespoons butter over medium heat.
  2. Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
  3. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
  4. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
  5. Heat the oven to 450 degrees, preferably on convection.
  6. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
  7. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
  8. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
  9. Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
  10. Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan.  Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
  11. Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
  12. Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.

Fresh Tomato Risotto

My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤

I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.

This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!

Yield: 4 servings

  • extra-virgin olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • coarse salt and pepper
  • 1 1/2 cups arborio or carnaroli rice
  • pinch of red-pepper flakes
  • 3 large garlic cloves
  • 1/2 cup white wine
  • 2 cups diced ripe red tomatoes (and all juices)
  • 3 to 4 cups boiling water, chicken or vegetable broth
  • 1/2 cup grated pecorino or Parmesan, plus more for serving
  • 2 to 4 medium tomatoes, in different colors, sliced
  • chopped parsley, for garnish
  • snipped basil, for garnish
  1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
  3. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  4. Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  5. When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
  6. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
  7. Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
  8. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
  9. Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.

Stir-Fried Napa Cabbage with Garlicky Sauce

This was a great side dish to prepare with my CSA Napa cabbage and scallions. We ate it with spicy pork kebabs and brown Basmati rice. The original recipe recommends serving it with rice to soak up the wonderful sauce. I agree!

This recipe was adapted from Food and Wine, contributed by Kate Winslow. I used crushed red pepper flakes instead of Korean hot red-pepper flakes. It would be a great accompaniment to any grilled meat or fish.

Yield: Serves 4 to 6 as a side dish

  1. Mince and mash the 2 cloves of chopped garlic to a paste with a pinch of salt.
  2. In a mini food processor, mince the scallions and remaining 2 cloves of garlic.
  3. Stir together the garlic paste, minced scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
  4. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes.
  5. Remove from the heat and pour the dressing over the cabbage and toss gently to combine.
  6. Transfer to a serving dish and garnish with the toasted sesame seeds.
Note: The sauce can be made 2 hours ahead and kept at room temperature.

*Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.

Curly Fries

I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!

This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.

Yield: 4 to 6 servings

For the Potatoes:

  • 3 large potatoes (I used Yukon gold)
  • Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
  • Kosher salt

For the Batter:

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper

Smitten Kitchen’s Creamed Spinach

This was a belated side dish to add onto my husband’s celebratory birthday meal. We love drawn out celebrations. 😉 (We also wanted to spread out our indulgences!)

This classic recipe was adapted from Smitten Kitchen.com; I modified the proportions and method. I may add shallots instead of yellow onion next time. It was fabulously rich and delicious.

Yield: Serves 6

  • 2 to 2 1/2 pounds fresh baby spinach or regular spinach, tough stems discarded (I used baby spinach)
  • 1 3/4 cups whole milk and/or heavy cream (I used 1 cup whole milk & 3/4 cup heavy cream)
  • 1/2 of a large onion or 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • pinch of freshly grated nutmeg
  1. Wash your spinach well but no need to spin or pat it dry.
  2. Place spinach in a large pot over high heat. (I used a pasta pot without the insert.) Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
  3. Press or squeeze out the excess liquid any number of ways, either by using a potato ricer (my favorite method), wringing it out in cheesecloth, putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
  4. Coarsely chop the wrung-out spinach.
  5. Wipe out large pot so you can use it again. (I actually used a medium saucepan instead.)
  6. Heat milk or cream in a measuring cup in the microwave or in a small saucepan over moderate heat, stirring, until warm. Keep warm. (If using the microwave, heat the mixture immediately before using.)
  7. Meanwhile, cook onion and garlic in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.
  8. Whisk in flour and cook roux, whisking, about three minutes.
  9. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
  10. Stir in nutmeg, chopped spinach, and salt and pepper to taste and cook, stirring, until heated through.

Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.

Creamy Cucumber-Avocado Salad

This fabulously easy salad was creamy and delicious. We ate it as a side with grilled vegetable and fresh ricotta sandwiches, but it could also be served as a light summertime main dish.

The recipe is from Smitten Kitchen.com. I used avocado mayonnaise, chipotle Cholula hot sauce, and cilantro. My kids thought that it tasted like guacamole. 🙂 Great.

Serves 2 as a main or 4 as a side

  • 1 seedless cucumber (about 3/4 to 1 pound), washed and chopped into chunks
  • 2 scallions, thinly sliced
  • 1 large avocado, pitted and diced
  • 2 tablespoons mayonnaise (I used avocado mayonnaise)
  • juice of half a lime, plus more to taste
  • coarse salt, to taste
  • hot sauce, such as Sriracha or Chipotle Cholula, to taste
  • chopped cilantro or flat-leaf parsley, for garnish
  1. Combine cucumber, scallions and avocado in a bowl.
  2. Whisk together mayonnaise, lime juice, salt, and hot sauce; adjust to taste.
  3. Drizzle salad with dressing and garnish with chopped herbs.

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