Persian Tahdig Rice (Printable)

A striking Persian dish with a crisp golden crust and fluffy aromatic basmati rice layers.

# What You Need:

→ 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 basmati rice under cold water until water runs clear. Soak rice with salt in a large bowl, covered with water, for at least 30 minutes. Drain thoroughly.
02 - Bring a large pot of water to a rolling boil. Add the soaked rice and cook for 5 to 6 minutes until just tender but still firm. Drain and set aside.
03 - Grind saffron threads finely and steep them in 2 tablespoons of hot water for 10 minutes to extract color and aroma.
04 - Combine Greek yogurt, 1 tablespoon of saffron water, turmeric (if using), and 1 cup of parboiled rice in a medium bowl. Mix until evenly incorporated to form the crust base.
05 - In a 10-inch heavy-bottomed nonstick pot over medium heat, warm 2 tablespoons vegetable oil and 2 tablespoons melted butter until hot.
06 - Evenly spread the yogurt-rice mixture along the bottom of the pot to create the tahdig crust layer.
07 - Gently layer the remaining rice over the crust, mounding it toward the center. Drizzle the remaining saffron water evenly on top. Poke several holes with a wooden spoon handle to allow steam escape.
08 - Cover pot tightly with lid wrapped in a clean kitchen towel. Cook over medium heat for 10 minutes, then reduce to low heat and continue cooking for 35 to 40 minutes to develop the crispy crust.
09 - Remove pot from heat and let rest for 5 minutes. Carefully invert pot onto a serving platter so the golden tahdig is on top. Serve immediately.

# Expert Advice:

01 -
  • That shattering crunch of caramelized rice is absolutely addictive and honestly worth the wait.
  • The saffron infuses everything with a warmth that makes even simple rice feel special and intentional.
  • It's forgiving enough for a weeknight but impressive enough to serve at your best dinner.
02 -
  • The towel under the lid is non-negotiable; it prevents condensation from dripping back into the rice and also protects the bottom from burning too aggressively.
  • If you hear aggressive crackling and smell burnt rice after 30 minutes, your heat is too high; lower it slightly, but don't panic—some char is part of the charm.
  • The rice must be parboiled properly; if it's too firm, the final dish will be crunchy, and if it's too soft, you'll have a mushy tahdig.
03 -
  • Use a nonstick or very well-seasoned heavy-bottomed pot; aluminum pots can react with the saffron and yogurt, affecting both flavor and color.
  • If you're nervous about inverting, place the serving platter over the pot, grip both handles firmly, and use one confident motion; hesitation is what causes things to slip.
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