Persian crispy potato and saffron tahdig
Ingredients
- 3 cups para boiled basmati rice(India gate)
- 1 stick butter
- 2-3 tablespoons kosher salt
- 1/4 teaspoon strands of saffron
- 1/4 cup boiling water
- 2 tablespoons thick greek yoghurt
- 1 Egg (optional)
- 1 medium size potato
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