This is classic Iranian comfort food, known as Tah Dig, and it really doesn’t get any better than this. Cody and I are both in love with this meal, it’s almost a week later and we are still gushing about it. I veganized (and improved upon!) a recipe from this month’s Martha Stuart Living magazine, and if you make it I guarantee you will love it.
Imagine fluffy, fragrant basmati rice filled with juicy, buttery mushrooms and bright cilantro, all topped with crispy, salty potatoes, and really, can you imagine anything better?
Tah Dig
3 quarts water
2 cups basmati rice, rinsed
2 Tbsp salt
1 Tbsp cinnamon
5 cups chopped white mushrooms (sliced thinly and then chopped small)
1 Tbsp soy sauce
2 cloves garlic, diced
2 tsp liquid smoke
2 large potatoes, sliced into very thin rounds
1 cup cilantro, chopped
8 Tbsp vegan butter, divided
extra vegan butter to grease pans
extra cilantro and a handful of pomegranate kernels for garnish
- In a large frying pan in a drizzle of olive oil and a pat of vegan butter cook the chopped mushrooms on medium high heat. Drain the liquid that they give off frequently, you always want to keep the pan as dry as possible. Once most of the liquid has cooked off and poured away, add the liquid smoke, garlic, and soy sauce, and continue cooking the mushrooms until they are brown and caramelized.
- Bring the water, salt, and cinnamon to a boil in a large pot and gradually add in the rice, cook and stir for about 5 minutes, until the grains are tender but still slightly firm. Drain rice and add to it the mushroom confit and 4 Tbsp of vegan butter.
- In a large pot melt 4 Tbsp of butter and swirl to coat the bottom of the pan. Arrange 3 layers of potatoes in the bottom of the pot in the melted butter, in a circular pattern, overlapping slightly, working from the outside.
- Sprinkle the chopped cilantro over the potatoes and top with the rice mixture, pressing down lightly to form an even layer. Place a cotton kitchen towel or a paper towel over the surface of the rice, covering completely. Cover the pot and cook on medium heat for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around the edges, about 30 minutes.
- Remove towel, run a rubber spatula around the edge of the pot, and invert onto a serving platter.
