May 11, 2020
A quick history of how the humble potato made its entry into the East, followed by our favourite regional potato recipes with Farida Ahmed and Stephanie Mahmoud from Frying Pan Adventures.
Quick note on potato tahdig: As promised on the episode, we're sharing an update on this delicious Persian rice recipe here. As Stephanie correctly mentioned, you don't need to preboil the potatoes for a potato tahdig. Najmieh Batmanglij, in her book Food of Life, shares a recipe which involves slicing Russet potatoes into 1/4-inch thick rounds and placing them on the bottom of a pot that has been greased with water, oil and a few drops of saffron water. Interestingly, she recommends not washing the potatoes to retain the potato starch needed to bind the crust together.