Learn how to make classic Persian rice called tahdig, famous for its golden, crispy bottom and fluffy grains.
This is one of the very first recipes I shared over 13 years ago, and it remains one of the most loved and visited recipes on my site. While I’ve refreshed the photos and clarified the steps, the heart of the recipe and the technique, remains exactly the same.
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About This Recipe
Tahdig is a classic Persian rice dish known for its crispy, golden bottom, which is often considered the best part of the meal.
The word tahdig literally translates to “bottom of the pot,” which is exactly where the magic happens. As the rice steams, a deeply golden, crunchy layer forms underneath, flavored with saffron and turmeric. The better your tahdig, the more praise it earns, and yes, it’s often the first thing to disappear from the table.
This recipe uses just four ingredients, but it’s more about technique than complexity. Once you understand the method, tahdig becomes a celebratory dish that’s incredibly rewarding to make.
📋 Ingredients
- Basmati Rice: Use a high-quality long-grain basmati rice for the best results. This is the one recipe where quality truly matters because not all rice is created equal. I love India Gate basmati, which gives beautiful, fluffy results every time.
- Saffron: A little goes a long way and even a small amount will last you a while. Choose good-quality saffron with deep red threads and a strong aroma. Bloom the saffron in warm water so it extracts both color and flavor, ensuring every thread is utilized.
- Olive Oil: Use a neutral, good-tasting olive oil. It doesn't have to be overly peppery or robust, just something clean that will help create a crispy bottom.
- Turmeric: This is my addition for a deeper golden hue and subtle warmth. You can leave it out and use only saffron.
See recipe card for full information on ingredients and quantities.
🍋 Tahdig Variations
- Potato Tahdig: Add thinly sliced potatoes to the bottom for an extra crunchy crust.
- Lavash Tahdig: Add a thin layer of lavash flatbread to create a chip-like layer.
- Jeweled Rice with Tahdig: Layer the rice with dried fruit and nuts. This one is always a showstopper!
⏲️ How to Make Tahdig (Step by Step)
Preparing the Rice
Rinse the Rice: Rinse the basmati rice in a large bowl with cold water. The water will look very cloudy at first.
Rinse Until the Water is Clear: Continue rinsing several times until the water is very clear. This step is essential for light, fluffy rice. Soak rice in salted water for 20 minutes.
Parboiling the Rice
Parboil the Rice: Boil rice for 7-8 minutes. Skim off any foam that rises to the surface.
Drain the Rice: After parboiling, the rice should be tender on the outside and firm on the inside. Drain and rinse with cold water to stop the cooking process.
Make the Tahdig
Bloom the Saffron: Crush the saffron and add to a few tablespoons of warm water. Let it steep for a few minutes.
Create the Tahdig Base: Heat olive oil in a non-stick skillet and add saffron water and turmeric. Swirl gently to evenly coat the bottom.
Form the Crispy Layer: Spoon a layer of rice directly onto the saffron mixture. This first layer will become the crispy tahdig.
Layer the Rice: Add remaining rice on top. Use the handle of a spatula to poke a few holes into the rice, this allows steam to escape.
Cook the Rice: Wrap the lid with a clean kitchen towel and cover the rice. Cook for about 30 minutes, or until you hear gentle crackling sounds.
Flip and Serve: Once fully cooked, invert the pan onto a serving plate so the crispy bottom is revealed on top. The tahdig should release easily.
📍 Recipe Tips for Perfect Tahdig
- Rinse the Rice Well: Rinse the rice several times until the water is completely clear. This removes excess starch and is key to fluffy, separate grains.
- Soak the Rice: After rinsing, soak the rice in salted water, which both seasons the rice and improves the final outcome.
- Don't Skip Parboiling: This gives the rice a head start. Set a timer and check the grains, they should be tender on the outside and still firm in the center.
- Use a Non-stick Skillet for Best Results: This makes flipping the tahdig much easier and helps the crispy layer release cleanly.
- Listen for the Crackle: As the rice cooks, you should hear sizzling and crackling, a sign that the tahdig is forming. If you smell burning, lower the heat.
- Stove Temperatures Vary: Tahdig is a technique-focused dish and every stove runs a little differently, so trust your senses. Use the timing as a guide and adjust as needed.
Serving Suggestions
Tahdig is traditionally served alongside flavorful stews, braises and roasted meats. Its golden, crispy bottom and fragrant rice pair beautifully with bold Mediterranean and Middle Eastern dishes. Here are a few favorites.
- Chicken Tagine with Olives and Preserved Lemon
- Greek Braised Lamb Shanks
- Braised Chicken with Dates and Saffron
- Herb Crusted Salmon
- Slow-cooked Lamb Shawarma
More Great Rice Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Tahdig (Persian Rice with Crispy Bottom)
LittleFerraroKitchen.com
Ingredients
- 2 cups basmati rice
- 1 large pinch saffron threads
- 3 tablespoons olive oil
- 1 teaspoon ground turmeric
- Salt for soaking and boiling
Instructions
- Rinse and Soak the Rice. In a large bowl, rinse the rice several times until the water runs completely clear.
- Fill the bowl with fresh water, add a generous pinch of salt, and let the rice soak for about 20 minutes while you bring a pot of water to a boil.*Reserve 3 tablespoons of hot water for blooming the saffron.
- Parboil the Rice. Bring a large pot of generously salted water to a boil. Drain the rice and add it to the boiling water.
- Cook uncovered on medium-high heat for 7–8 minutes, skimming off any foam that rises to the surface.
- The rice should be tender on the outside but still firm in the center. Drain and rinse briefly under cold water to stop the cooking.
- Prepare the Saffron. Crush the saffron threads using a mortar and pestle (if needed). Add to the reserved hot water and let bloom for a few minutes.
- Create the Tahdig. Heat a 10–12 inch nonstick skillet over medium heat. Add olive oil, bloomed saffron water, and turmeric, swirling to evenly coat the bottom of the pan.
- Spoon a thin, even layer of rice directly onto the saffron mixture, this will become the crispy tahdig layer.
- Add the remaining rice on top, forming a gentle mound. Use the handle of a spoon or spatula to poke a few holes into the rice to allow steam to escape.
- Steam and Cook. Wrap the skillet lid with a clean kitchen towel and cover the rice. Cook on medium to medium-high heat for about 30–35 minutes, or until you hear gentle crackling sounds.*If your stove runs hot, reduce the heat slightly.
- Flip and Serve. Remove the lid and place a serving plate over the skillet. Carefully invert to release the rice, revealing the golden, crispy tahdig on top.
- Alternatively, spoon out the rice and break the tahdig into pieces to serve alongside.
Notes
- Rinse the rice thoroughly until the water runs completely clear to remove excess starch and ensure fluffy, separate grains.
- Parboil the rice just until tender on the outside but still firm in the center, set a timer for 7-8 minutes.
- Use a 10–12 inch nonstick skillet, this makes flipping the tahdig much easier. As the rice cooks, listen for gentle sizzling and crackling.
- If you smell burning, lower the heat slightly, stove temperatures vary, so trust your senses.
Chung-Ah | Damn Delicious says
I've never had persian rice but you've totally convinced me to try it out!
Nancy @ gottagetbaked says
oh my gosh oh my gosh oh my gosh - I LOVE this! Chinese people have a word for the crispy rice at the bottom of the pot too. It has always my favourite part to eat. As a kid, I'd pick it off the bottom (only after fighting with my sisters to see who would get the biggest piece) and then dip it into the sauce of whatever dishes we were eating that night. I've never heard of tah-dig but I definitely want to make this. Your crust looks so golden and perfect - I can just imagine that satisfying crunch of sinking one's teeth into it.
Hezzi-D says
What a beautiful looking rice dish! I've never heard of this dish but it looks lovely!
The Wimpy Vegetarian says
This looks fantastic! I love, love , love this one. Pinned!
sunithi says
Love Persian rice. Never tried making it though. this looks like a great recipe to try. Love the color 🙂
Family Foodie says
You have completely outdone yourself with this one Sam! Wow, Wow, Wow.... added to my bucket list!
Sarah Reid, RHNC (@jo_jo_ba) says
AMazing! It doesn't burn?
Susan says
Besides being stunning, who doesn't love crispy rice? I think I need to give this a go, I do have saffron in my pantry!
Tara says
Isn't that cool, I have never seen anything like it!! I will have to try this recipe!!
Chris Baccus says
Amazing. What a beautiful crust. I must try this like now.
Paula @ Vintage Kitchen says
I like any recipe with the word persian in it, it sounds so exotic and spicy. I´ve never seen this rice but it´s going into my bucket list. That crunchy bottom, reminds me of paella! Amazing!
Jen @ Juanita's Cocina says
I've seen this done before, and I'm enthralled. Yours is gorgeous!
Nicole @ The Daily Dish says
Samantha that is the coolest looking recipe I've seen in awhile. I definitely want to try this and cannot get over how beautiful the end result is. Great job on crossing something off your bucket list.
Katie says
Wow - this looks and sounds incredible! I have to try it....
Renee says
A beautiful dish and I love saffron and turmeric. Glad to see you back joining in Sunday Supper and tackling your culinary bucket list.