Persian Tahdig Rice Dish (Print View)

A golden, crispy tahdig crowns fluffy saffron-scented basmati, delivering layered textures and rich aromas.

# Components:

→ Rice

01 - 2 cups basmati rice
02 - 1 tablespoon salt (for soaking)
03 - Water (for rinsing and boiling)

→ Saffron Mixture

04 - 1/4 teaspoon saffron threads
05 - 2 tablespoons hot water

→ Tahdig Layer

06 - 4 tablespoons plain Greek yogurt
07 - 2 tablespoons vegetable oil plus extra for pan
08 - 2 tablespoons unsalted butter, melted

→ Aromatics

09 - 1/2 teaspoon ground turmeric (optional)
10 - 1/2 teaspoon ground black pepper

# Directions:

01 - Rinse the rice under cold water until the water runs clear. Soak in salted water for at least 30 minutes, then drain.
02 - Bring a large pot of water to a boil. Add drained rice and cook for 5 to 6 minutes until tender but firm. Drain and set aside.
03 - Grind saffron threads and steep in 2 tablespoons of hot water for 10 minutes.
04 - Combine yogurt, 1 tablespoon saffron water, turmeric (if using), and 1 cup parboiled rice. Mix thoroughly.
05 - In a 10-inch heavy-bottomed or nonstick pot, heat 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat.
06 - Spread yogurt-rice mixture evenly over the bottom of the pot to create the crust layer.
07 - Gently spoon the remaining rice atop the yogurt layer, mounding centrally. Drizzle with remaining saffron water and pierce rice with a wooden spoon handle for ventilation.
08 - Cover pot with a lid wrapped in a kitchen towel. Cook over medium heat for 10 minutes, then reduce heat to low and cook for 35 to 40 minutes to form the crust.
09 - Remove from heat and allow to rest for 5 minutes. Invert pot onto a platter to reveal the golden crispy tahdig. Serve immediately.

# Expert Advice:

01 -
  • That crispy, caramelized bottom layer is the reward you didn't know you were chasing until you taste it.
  • The rice above stays impossibly fluffy while the crust stays shatteringly golden, giving you two textures in one perfect spoonful.
  • It feels fancy enough to impress at dinner but honest enough to feel like home cooking.
02 -
  • The towel around the lid is not decoration—it creates a seal that helps the bottom crisp without drying out the rice above.
  • Don't skip the rest period after cooking; those 5 minutes let the rice relax and release from the bottom of the pot more easily.
  • If the tahdig sticks, a thin spatula around the edges before inverting helps release it cleanly.
03 -
  • Use a heavy-bottomed pot or cast iron if you have it; the even heat distribution is what prevents hot spots and burnt bottoms.
  • If you're nervous about the inversion, slide a plate over the pot first, take a breath, and flip together—the tahdig will thank you with its cooperation.
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