Persian Rice (Tahdig)

Tahdig is the prized crispy, golden crust of rice from the bottom of the pot, a signature element of Persian cuisine. It is typically made from long-grain basmati rice, water, oil or butter, and often a layer of potatoes, bread, or yogurt at the base to create its signature crunch. This dish is a beloved staple in Iran and among Persian communities worldwide, often served as a celebratory centerpiece.

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🍽️ Nutrition at a glance

Tahdig is primarily a high-carbohydrate dish, with a moderate amount of fat from the oil or butter used to create its crispy texture. It provides some B vitamins and minerals like iron from the rice, and a typical serving contains roughly 300-400 calories.

Nutrition breakdown

Calories	350 kcal
Protein	6 g
Carbs	55 g
Fat	12 g
Fiber	1 g
Sugar	0 g
Sodium	400 mg
Potassium	120 mg
Iron	2.5 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	3.5 mg
Folate	80 mcg
Magnesium	25 mg
Phosphorus	90 mg
Manganese	0.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The name 'Tahdig' literally means 'bottom of the pot' in Persian, and its preparation is considered an art form, with families often competing for the most perfect, shatteringly crisp piece. Nutritionally, the crispy crust has a different texture and slightly higher fat content than the fluffy rice above, making it a uniquely satisfying contrast.