Recipe: Yummy Iranian Tahdig with Cucumber-Mint-Yoghurt salad

Iranian Tahdig with Cucumber-Mint-Yoghurt salad. Update your wardrobe with the New Look must-have looks. Look no further for style inspiration. Enjoy next-day delivery and free returns.

This soup consists of thick noodles, chickpeas, lentils, pinto beans, kashk (yoghurt whey), fried onions plus mint oil. Rice—called polo in Farsi—is a staple side dish in Persian cuisine. It's often prepared by steaming with oil or butter to create a crispy layer of rice on the bottom of the pot called tahdig (pronounced tah-deeg). You can have Iranian Tahdig with Cucumber-Mint-Yoghurt salad using 19 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Iranian Tahdig with Cucumber-Mint-Yoghurt salad

1. You need of chopped cucumber.
2. You need of chopped mint leaves.
3. Prepare of lemon zest.
4. Prepare of black pepper powder.
5. You need of red chilli powder.
6. It's of garlic finely chopped.
7. Prepare of sugar.
8. It's of cauliflower florets.
9. Prepare of olive oil.
10. You need of fresh Yoghurt.
11. Prepare of lemon juice.
12. Prepare of garlic paste.
13. Prepare of cooked rice.
14. You need of turmeric powder.
15. It's of sliced potatoes.
16. It's of shallots.
17. You need of saffron water.
18. Prepare of butter.
19. It's of Salt.

Tah beans bottom and dig means pot in Farsi—it's literally what happens at the bottom of the pot. This caramelized, crispy crust is often the most prized part of Iranian. It is not uncommon for people to make a B line for the tahdig plate and take a piece or two before it is all gone, because, here is the truth folks, tahdig disappears fast! You better get to it or you are out of luck!

Iranian Tahdig with Cucumber-Mint-Yoghurt salad step by step

1. To make the salad, mix 1 cup chopped cucumber, 2 tbsp chopped mint leaves, 1/2 tsp lemon zest, 1/2 tsp black pepper powder, 1/2 tsp red chilli powder, 1 clove of garlic finely chopped, 1 tsp sugar, salt as per taste, 1 tbsp olive oil, 1 tbsp fresh yogurt and 1 tbsp lemon juice together. Keep it in the refrigerator..
2. Melt 2 tbsp butter in a pan. Add 1 tbsp garlic paste, 1 cup shallots and let them turn soft. Add 1 bowl cauliflower florets & saute..
3. Add 1 tsp black pepper powder, salt as per taste. Cover & cook for 3-4 minutes. Then remove from the pan & let it cool..
4. In a bowl mix 2 cups of cooked rice, 1 cup fresh yogurt, salt as per taste, 1/2 tsp turmeric powder, 2 tbsp melted butter, 1/2 tsp black pepper powder. Add the cauliflower mixture & mix well. Keep aside..
5. In a bowl mix 1 cup sliced potatoes, 1 tbsp turmeric powder, salt as per taste and coat the slices well..
6. Add some butter in a pan and roast the potato slices from both the sides. Keep aside..
7. In a bowl mix, 3 tbsp of melted butter, 1 tsp saffron water, 2 tbsp turmeric powder..
8. Take a butter greased baking bowl. Place the roasted potato slices at the bottom & sides of the bowl. Then spread the melted butter & turmeric mixture. Add the rice mixture and press well..
9. Place the baking bowl in a pre-heated oven for about 10-15 minutes at 180 degrees. Once done, remove from the oven. Cover the bowl, flip it upside down to get the potatoes part on the top. Serve immediately with chilled salad..

There are a few different ways to make tahdig which I will be featuring on the blog on at a time. Today's post is one of the. Shirazi Salad, or Salad-e Shirazi, is a simple and bright Persian cucumber and tomato salad that's loaded with herbs and dressed in lime juice and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree. Read the full post for additional tips and suggestions for what to serve along!