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steak-the-persian-way

Growing up in a Persian household meant eating anything and everything with rice, even burgers and steak. Once a week, my twin brother an I would make steak for dinner, and our parents would take care of the sides. Every single time, it was rice with tahdig, juicy roasted tomatoes, and raw onion for bright crunch. Here, I’m remaking this certified banger of a dish, but elevated. Potato tahdig for that steak frites vibe, with plenty of saffron, and beef fat for extra depth. Crispy and golden, and a little burnt for character. Prime ribeye, seared and butter basted with lots of garlic and shallot. You build your perfect platter with plenty of sumac on the rice, maybe an egg yolk if you’re crazy. You get to design each bite as you see fit, no two are the same. The rice at the end, who absorbed the memory of what once existed. An experience your steak frites can never match. Best Practices Salt the water aggressively
The boiling water should taste like the sea. This is the only chance to season the rice internally before steaming. Parboil just to 70%
The center of each grain should still be opaque. Overcooking here leads to mushy tahdig and a soggy interior. Pat the potatoes fully dry
Any surface moisture will steam instead of fry, preventing a crisp tahdig. Dry potatoes = shatter-crisp potato crust. Create steam vents
Poking a few holes down through the rice prevents the bottom from burning before the top finishes steaming. Rest the steak properly
At least 10 minutes. This prevents juices from spilling everywhere and keeps each slice buttery and tender. Season the tomatoes after roasting
Salting ahead of time pulls water out and prevents caramelization. Salt at the end for maximum sweetness. Finish with sumac
It’s not optional. Sumac brings brightness and acidity that cuts through the butter, fat, and tallow. Build your bites intentionally
A little tahdig, a little rice, a slice of steak, tomato, onion. No two bites should be the same — that’s the whole point.

Ingredients