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Persian Rice (Tahdig) Recipe

Persian · Main course · 65 min total

A classic Persian rice dish with a crispy golden crust (tahdig) at the bottom, fluffy steamed rice, and optional saffron and yogurt for extra flavor.

Ingredients

• 2 cups basmati rice
• 4 tablespoons salt
• 4 tablespoons plain yogurt (optional, for tahdig)
• 1 egg yolk (optional, for tahdig)
• 1/2 teaspoon saffron threads, crushed and dissolved in 2 tablespoons hot water (optional)
• 4 tablespoons butter or ghee, melted
• 3 tablespoons vegetable oil

Instructions

1. Wash rice in cold water until water runs clear. Soak rice in cold water with 4 tablespoons salt for at least 1 hour, or overnight.
2. Bring a large pot of water to a boil. Drain rice and add to boiling water. Boil for 5-7 minutes until rice is tender but still firm. Drain and rinse with cold water.
3. In a small bowl, mix yogurt, egg yolk, and 2 tablespoons of the saffron water (if using). Stir in about 2 cups of the parboiled rice until well coated.
4. Heat oil and 2 tablespoons butter in a nonstick pot over medium heat. Spread the yogurt-rice mixture evenly in the bottom of the pot to form the tahdig layer.
5. Gently pile the remaining rice on top, forming a cone shape. Drizzle remaining melted butter and saffron water over the rice. Wrap pot lid with a clean kitchen towel and cover tightly.
6. Cook over medium-high heat for 5 minutes, then reduce heat to low and cook for 40-50 minutes. The rice is done when steam holes appear and the tahdig is golden and crisp.
7. Remove pot from heat and let rest for 5 minutes. Place a serving platter over the pot and invert to unmold, revealing the tahdig on top.

Tips

• For extra crispy tahdig, use a nonstick pot and do not stir the rice during cooking.
• Serve with grilled chicken, lamb, or stews like ghormeh sabzi.
• Leftover tahdig can be reheated in a dry pan over medium heat to restore crispiness.

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