Ingredients
F
For the Potato Tahdig:
b
2 cups basmati sela rice
w
4 cups water
S
Salt
t
¾ teaspoon turmeric
s
½ teaspoon saffron, crushed and brewed in 1/4 cup ice
b
⅓ cup beef tallow, melted
l
1 large russet potato, peeled and sliced 1/2 cm thick, rinsed, and patted dry
F
For the Steak:
r
1 ribeye steak, about 1 1/2 inches thick
K
Kosher salt
b
4 tablespoons butter
s
1 shallot, halved
g
6 garlic cloves, lightly crushed
F
For the Tomatoes:
C
6 –8 Campari tomatoes
O
Olive oil
S
Salt, to taste
F
For the Serving:
G
Ground sumac, to taste
s
1 small white or yellow onion, peeled and quartered or thinly sliced
Directions
1
Rinse the rice until the water runs clear, then optionally soak for 1 hour in fresh water.
b
2 cups basmati sela rice
2
Brew the saffron: Grind with a pinch of salt in a mortar and pestle, then add the ice and let it melt completely.
s
½ teaspoon saffron, crushed and brewed in 1/4 cup ice
S
Salt
3
Bring a pot of salted water to a boil. Add the soaked rice and parboil for about 5 minutes, until 70% cooked.
w
4 cups water
S
Salt
4
Drain and rinse under cold water to stop the cooking.
5
In a nonstick or well-seasoned pot, melt the beef tallow with turmeric and saffron water over medium heat. Swirl to coat the bottom evenly.
b
⅓ cup beef tallow, melted
t
¾ teaspoon turmeric
s
saffron, crushed and brewed in 1/4 cup ice
6
Arrange the sliced potatoes in a single, overlapping layer on the bottom of the pot. Sprinkle with a touch of salt.
l
1 large russet potato, peeled and sliced 1/2 cm thick, rinsed, and patted dry
S
Salt
7
Gently spoon the rice over the potatoes, mounding it into a pyramid shape. Use the handle of a spoon to poke a few steam holes halfway down.
8
Wrap the lid with a clean kitchen towel and cover. Cook over medium-high heat for 12–15 minutes to form the crust, then reduce to low and let it steam until golden and crisp on the bottom, 45–55 minutes.
9
For the Steak:
1
Season the ribeye generously with salt. For the best flavor, let it rest uncovered in the fridge overnight (optional).
r
1 ribeye steak, about 1 1/2 inches thick
K
Kosher salt
2
Bring the steak to room temperature before cooking (leave out for an hour).
3
Heat a large heavy skillet over medium-high heat until very hot. Add a touch of neutral oil, then sear the steak on both sides until deeply browned.
O
Olive oil
4
Lower the heat and add the butter, halved shallot, and crushed garlic. Tilt the pan and baste the steak continuously with the aromatic butter until your desired doneness is reached.
b
4 tablespoons butter
s
1 shallot, halved
g
6 garlic cloves, lightly crushed
5
Transfer to a cutting board and let rest for at least 10 minutes before slicing.
6
For the Tomatoes:
1
Arrange the Campari tomatoes on a baking sheet and drizzle with olive oil. Roast at 400°F until blistered and deeply caramelized, about 20–25 minutes. Season with salt to taste once out of the oven.
C
6 –8 Campari tomatoes
O
Olive oil
S
Salt, to taste
2
Flip the tahdig onto a plate to reveal the golden potato crust. Serve with sliced ribeye on top, spooning the butter, shallot, and garlic over the rice. Arrange the roasted tomatoes around, sprinkle with sumac, and serve raw onion alongside for sharpness and bite.
G
Ground sumac, to taste
s
1 small white or yellow onion, peeled and quartered or thinly sliced
