Tahdig (Crispy Persian Rice) Recipe
Tahdig is a beloved Persian rice dish known for its delightful crispy crust formed at the bottom of the pot. This recipe features perfectly parboiled basmati rice, infused with fragrant saffron, and cooked to create a golden, crunchy layer that contrasts beautifully with the soft, fluffy rice on top. Optional yogurt adds an extra tender texture to the crust, making it irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 60-65 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
Rice and Water
- 2 cups Basmati Rice
- 2 tablespoons Salt (for boiling water)
For the Crispy Crust
- 3 tablespoons Butter
- 3 tablespoons Vegetable Oil
- 1/2 teaspoon Saffron Threads
- 1/4 cup Water
- 2 tablespoons Yogurt (optional)
Instructions
- Rinse Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch, which helps prevent the rice from becoming sticky.
- Parboil Rice: In a large pot, bring water and salt to a boil. Add the rice and boil for 6-7 minutes until the grains are al dente but not fully cooked. Drain the rice and set aside to stop cooking.
- Prepare Saffron Water: Steep the saffron threads in 2 tablespoons of warm water for 5-10 minutes to release its rich color and fragrant aroma.
- Heat Butter and Oil: In a nonstick or cast iron pan, melt the butter and vegetable oil together over medium heat. Stir in the saffron water to incorporate its flavor and color into the fat.
- Mix Yogurt and Rice (Optional): If using yogurt, mix it thoroughly with 1 cup of the parboiled rice and press this mixture evenly on the bottom of the pan to help form a tender, flavorful crust.
- Add Remaining Rice: Gently mound the rest of the rice over the bottom layer without pressing it down to keep the texture light and fluffy on top.
- Cook the Rice: Wrap the lid of the pan with a clean towel and cover tightly to trap steam while cooking. Place the pan over medium-high heat for 8 minutes to start crisping the bottom, then reduce to low heat and cook for another 30-40 minutes to finish steaming the rice and developing the crust.
- Rest and Serve: Allow the rice to rest for 5 minutes after cooking. Carefully flip the pan onto a serving platter or gently lift out the crispy crust with a spatula to showcase the golden tahdig.
Notes
- Use good-quality basmati rice for authentic texture and aroma.
- Wrapping the lid with a towel helps absorb excess moisture for a crispier crust.
- Be patient while cooking on low heat to ensure a perfect golden crust without burning.
- Yogurt is optional but adds a lovely softness to the crispy layer.
- Serve tahdig with stews, grilled meats, or vegetables for a classic Persian meal experience.
Keywords: Tahdig, Persian Crispy Rice, Persian Rice Dish, Saffron Rice, Crispy Rice, Iranian Cuisine
Find it online: https://leofoster.com/tahdig-crispy-persian-rice-recipe/
