Tahdig - Edible Marin & Wine Country
ediblemarinandwinecountry.ediblecommunities.com
Chef Sean McGaugheyTroubadour, Healdsburg “We’re bread people,” says Chef Sean McGaughey of Troubadour, the bakery nee sandwich shop nee French Bistro in Healds
Ingredients
- 3 cups basmati rice
- 3 tablespoons kosher salt
- ¼ cup boiling water
- ¼ teaspoon saffron threads (find some smuggled Iranian stuff, it’s the best)
- 8 tablespoons unsalted butter, melted
- ½ cup whole-milk Greek yogurt
- 1 egg yolk
- 1 Yukon Gold potato, peeled and sliced ⅛-inch thick
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