Iranian Tahdig with Cucumber-Mint-Yoghurt salad

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Iranian Tahdig with Cucumber-Mint-Yoghurt salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Iranian Tahdig with Cucumber-Mint-Yoghurt salad is one of the most well liked of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It's enjoyed by millions every day. They're fine and they look wonderful. Iranian Tahdig with Cucumber-Mint-Yoghurt salad is something which I have loved my whole life.

Many things affect the quality of taste from Iranian Tahdig with Cucumber-Mint-Yoghurt salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Iranian Tahdig with Cucumber-Mint-Yoghurt salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Iranian Tahdig with Cucumber-Mint-Yoghurt salad is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Iranian Tahdig with Cucumber-Mint-Yoghurt salad estimated approx 25-30 minutes.

To begin with this recipe, we have to first prepare a few components. You can have Iranian Tahdig with Cucumber-Mint-Yoghurt salad using 19 ingredients and 9 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Take to make Iranian Tahdig with Cucumber-Mint-Yoghurt salad:

1. 1 cup chopped cucumber
2. 2 tbsp chopped mint leaves
3. 1/2 tsp lemon zest
4. 2 tsp black pepper powder
5. 1/2 tsp red chilli powder
6. 1 clove garlic finely chopped
7. 1 tsp sugar
8. 1 bowl cauliflower florets
9. 1 tbsp olive oil
10. 11/2 cup fresh Yoghurt
11. 1 tbsp lemon juice
12. 1 tbsp garlic paste
13. 2 cups cooked rice
14. 3-4 tbsp turmeric powder
15. 1 cup sliced potatoes
16. 1 cup shallots
17. 1 tsp saffron water
18. 9-10 tbsp butter
19. to taste Salt

Instructions to make to make Iranian Tahdig with Cucumber-Mint-Yoghurt salad

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.
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.
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.
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.
5. In a bowl mix 1 cup sliced potatoes, 1 tbsp turmeric powder, salt as per taste and coat the slices well.
6. Add some butter in a pan and roast the potato slices from both the sides. Keep aside.
7. In a bowl mix, 3 tbsp of melted butter, 1 tsp saffron water, 2 tbsp turmeric powder.
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.
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.

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So that's going to wrap this up with this special food Simple Way to Prepare Super Quick Homemade Iranian Tahdig with Cucumber-Mint-Yoghurt salad. Thank you very much for your time. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!