{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"7. Potato Battata Aloo","description":"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.&amp;nbsp; 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&amp;nbsp; 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.&amp;nbsp;&amp;nbsp; Instagram handles: Frying Pan Adventures (@fryingpanadventures), Farida (@faridaa), Stephanie (@everydayfeasts). ","author_name":"Deep Fried","author_url":"http:\/\/fryingpanadventures.com","html":"<iframe title=\"Libsyn Player\" style=\"border: none\" src=\"\/\/html5-player.libsyn.com\/embed\/episode\/id\/14325485\/height\/90\/theme\/custom\/thumbnail\/yes\/direction\/forward\/render-playlist\/no\/custom-color\/ba232a\/\" height=\"90\" width=\"600\" scrolling=\"no\"  allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen><\/iframe>","thumbnail_url":"https:\/\/assets.libsyn.com\/secure\/content\/72438947"}