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    Home » Recipes » Vegetarian Recipes

    Tahdig (Persian Rice)

    Published: Jan 5, 2013 · Modified: Feb 4, 2023 by Samantha Ferraro · This post may contain affiliate links · 74 Comments

    Jump to Recipe

    Learn how to make perfect Persian rice called Tahdig with step by step instructions. Tah-dig is a Persian rice dish with a crispy bottom and saffron and turmeric.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    See, this is more of a technique than a recipe. Persian rice only has 4 ingredients and still creates the most unusual and addictive rice dish you will ever want. Other variations have thinly sliced potato on the bottom as the tahdig, which I can not wait to try next! I've also seen a spaghetti tahdig and one with sour cherries too! Read my step by step below to learn how tahdig is made.

    Persian rice aka Tahdig has been on my list for quite a while. It is a Persian style of rice that has a crispy bottom, which is the best part. The word "tahdig" means "bottom of the pot", which is exactly where the crispy layer is formed. The solid layers bright and golden and I've heard it's supposed to resemble the large and wide golden dessert. It is also said that the better your tahdig is, the more praise and "ooh's" you receive.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    Ingredients

    • Basmati
    • Saffron
    • Oil
    • Turmeric

    Method:

    1) In a large bowl, rinse rice several times until the water drains clear. (I use this basmati rice).

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    2) Fill bowl with water again and add a large pinch of salt. Allow rice to soak for about 20 minutes while you boil water.

    *Reserve 3 tablespoons of boiling water for later use.

    *I've read/heard different soaking times, anywhere from no soaking to overnight.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    3) Bring a large pot with 4 cups of water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered on medium-high heat for exactly 8 minutes (Set your timer.) Skim the foam off the top.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    4) When rice is done, it should begin to puff up, be soft on the outside and hard on the inside. Drain rice and rinse under cold water to stop the cooking.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    5) Using a mortar and pestle, grind a large pinch of saffron until it becomes powdery. Dissolve saffron in reserved 3 tablespoons hot water and stir with a spoon. Set aside.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com


    6) Heat a medium size non-stick skillet on medium high heat and add oil, 3 Tb water, turmeric and saffron liquid. Gently swirl pan around so bottom is fully coated.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    7) Add rice back into the pan, making sure the entire bottom is covered. Using the back of your large spoon, poke holes into the rice mound being careful not to go all the way down. Allow to cook on medium-high for 10 minutes, you should see steam coming out.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    8) Cover pan lid with a kitchen towel and close pan. The towel will catch any moisture from the rice. Allow to cook for another 35 minutes. When it's done, you should hear a sizzle and crackling sound.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    9) To serve: remove lid and place plate on top, carefully inverting the pan so the bottom of the rice is up. Or you can scoop the rice out and break the tahdig apart and scatter around the edges.

    Tah-Dig (Persian Rice) via LittleFerraroKitchen.com

    *Disclaimer: This is a fickle dish. Every oven and stove temperature is different, therefore please pay close attention to your rice as it cooks. I used medium-high for creating the crispy rice crust, however if your stove is hotter and you sense it burning, then please lower temperature. Cooking is all about experimenting and variables.

    More great rice recipes

    • Persian rice with dates, chopped pistachios and aromatic cardamom is steamed together with an additive and crunchy saffron crust called tahdig.
      Persian Rice with Dates and Pistachios
    • Greek rice pilaf with orzo and fresh dill.
      Greek Rice Pilaf with Orzo
    • Persian Jeweled rice with dried fruit, orange and fragrant basmati.
      Persian Jeweled Rice
    • A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.
      Lebanese Hashweh Rice (Spiced Rice with Ground Beef and Pine Nuts)

    Tah-Dig (Persian Rice)

    Samantha Ferraro

    LittleFerraroKitchen.com

    Recipe adapted from Turmeric and Saffron and many other Youtube searches
    4.92 from 141 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Side Dish
    Cuisine Middle Eastern
    Servings 6 servings
    Calories 288 kcal

    Ingredients
     
     

    • 2 cups basmati
    • 1 large pinch of saffron
    • 3 tablespoons canola oil
    • 1 teaspoon turmeric
    Prevent your screen from going dark

    Instructions
     

    • In a large bowl, rinse rise several times until the water drains clear.
    • Fill bowl with water again and add a large pinch of salt. Allow rice to soak for about 20 minutes while you boil water. Reserve 3 tablespoons of boiling water for later use. *I've read/heard different soaking times, anywhere from no soaking to overnight.
    • Bring a large pot with 4 cups of water to a boil. Drain rice and add to boiling water. Allow to cook, uncovered on medium-high heat for exactly 8 minutes (Set your timer.) Skim the foam off the top.
    • When rice is done, it should begin to puff up, be soft on the outside and hard on the inside. Drain rice and rinse under cold water to stop the cooking.
    • Using a mortar and pestle, grind a large pinch of saffron until it becomes powdery. Dissolve saffron in reserved 3 tablespoons hot water and stir with a spoon. Set aside.
    • Heat a medium size non-stick skillet on medium high heat and add oil, 3 Tb plain water, turmeric and saffron liquid. Gently swirl pan around so bottom is fully coated.
    • Add rice back into the pan, making sure the entire bottom is covered. Using the back of your large spoon, poke holes into the rice mound being careful not to go all the way down. Allow to cook on medium-high for 10 minutes, you should see steam coming out.
    • Cover pan lid with a kitchen towel and close pan. The towel will catch any moisture from the rice. Allow to cook for another 35 minutes. When it's done, you should hear a sizzle and crackling sound.
    • To serve: remove lid and place plate on top, carefully inverting the pan so the bottom of the rice is up. Or you can scoop the rice out and break the tahdig apart and scatter around the edges.

    Nutrition

    Calories: 288kcalCarbohydrates: 49gProtein: 4gFat: 7gSodium: 3mgPotassium: 80mgCalcium: 17mgIron: 0.6mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. J Adams says

      May 19, 2023 at 2:06 pm

      5 stars
      Loved this rice - I didn't have turmeric in the pantry - but it was still very good. I was going after the texture of a rice dish I had recently at a Persian restaurant, and this recipe totally delivered on that! I may never make 'regular' rice again

      Reply
      • Samantha Ferraro says

        May 19, 2023 at 5:02 pm

        Thank you J. We love this rice also. Kebabs are a what were doing tonight with the Tahdig. Samantha.

        Reply
    2. Brandi says

      December 25, 2021 at 11:05 am

      5 stars
      Loved the recipe for the way to make tadig. But the rice needed more flavor, and the cook time for the tadig was too long that it ended up burning a little. The rice also needed butter. Next time I’ll cook for only 20 min, add butter to the holes when cooking, and season the rice water a bit more.

      Reply
      • Samantha says

        December 26, 2021 at 2:14 pm

        Thank you for your comment and suggestions. Every stove is different so I am glad you adjusted as needeed!

        Reply
    3. Kayla DiMaggio says

      October 25, 2021 at 9:45 am

      5 stars
      Yum! This tahdig recipe was so delicious! I loved all the flavors!

      Reply
    4. Julia says

      October 25, 2021 at 7:57 am

      5 stars
      This is my absolute favourite way of eating rice. It is full of flavour and texture. The crispy bit on the bottom is just amazing. Thank you for the recipe.

      Reply
    5. Giangi Townsend says

      October 25, 2021 at 7:36 am

      5 stars
      My favorite rice to make and enjoy. Thank you for the great explanations. I never use the towel and I will from now on.

      Reply
    6. Andrea White says

      October 02, 2021 at 7:37 pm

      5 stars
      I can't wait to make this! Looks sooo good and so simple!

      Reply
    7. Shilpa says

      October 02, 2021 at 7:30 pm

      5 stars
      I love saffron rice and this version looks incredible.. thanks for sharing

      Reply
      • Samantha says

        October 04, 2021 at 7:23 pm

        Thank you!!!

        Reply
    8. Kayla DiMaggio says

      October 02, 2021 at 4:49 pm

      5 stars
      Yum! this Persian rice is so delicious! I loved how easy and simple it was and it had so much flavor! I could eat this every day!

      Reply
      • Samantha says

        October 04, 2021 at 7:29 pm

        Thank you so much Kayla!

        Reply
    9. Gabriela Herrera says

      October 02, 2021 at 1:52 pm

      5 stars
      I totally LOVE this Persian Rice so glad I found it. It is actually the first Persian meal I try.

      Reply
      • Samantha says

        October 04, 2021 at 7:29 pm

        Thank you so much Gabriela!

        Reply
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