Using a cook cutter, I cut out shapes of stars in 1/4″ thick slices of potatoes and used them to create potato tahdig. I always prefer cooking with chicken pieces complete with bone and skin on. If you prefer, you can use skinless and boneless and reduce the cooking time slightly.Though chicken is most commonly served with Zereshk Polo, beef or lamb stew pair equally well.Though less traditional, to make this dish vegetarian, I have served it with Nimroo (sunny side up eggs) or crispy roasted tofu!
Prep Time10 mins
Cook Time1 hr 45 mins