Iranian Tahdig with Cucumber-Mint-Yoghurt salad

Name: How to cook Iranian Tahdig with Cucumber-Mint-Yoghurt salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Lekha Toraskar

Iranian Tahdig with Cucumber-Mint-Yoghurt salad

#riceisthebest #ricefromaroundtheworld

Ingredient

Food ration :

3 servings

Cooking time :

25-30 minutes

1 cup

Cooking instructions

* 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.

* Step 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.

* Step 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.

* Step 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.

* Step 5

In a bowl mix 1 cup sliced potatoes, 1 tbsp turmeric powder, salt as per taste and coat the slices well.

* Step 6

Add some butter in a pan and roast the potato slices from both the sides. Keep aside.

* Step 7

In a bowl mix, 3 tbsp of melted butter, 1 tsp saffron water, 2 tbsp turmeric powder.

* Step 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.

* Step 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.