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.
Adriana Gutiérrez says
I did it! I cooked it on Medium on my propane gas cooktop for 5 minutes, then turned it down to Low with a diffuser for 35 minutes. Yum!
I recommend the addition of salt in step 3 as the middle layer was a bit bland.
Samantha says
Wooohoooo...thats awesome Adriana!! Isn't it sooo good?? And yes to salt!
Ali says
I have tried to make this many times without success - so thank you for an easy recipe that makes perfect tadig!
Samantha says
Thank you Ali! Have fun cooking 🙂
Marzena says
I absolutely love this rice and I'm very familiar with it. I used to eat it often because I lived with an Iranian family (in UK) many years ago. Since then I've had it only twice in my friend's house. This Sunday, really puzzled what to cook, bored of same old dishes, I started searching for burnt rice and came across this recipe and decided to give it a try. I'm really glad for the pictures. My rice came out almost like the one in this recipe. The instructions were very clear, but I struggled with one part. When I put oil in the skillet and added water, the whole thing started to splutter all over my kitchen and I couldn't even come close to it. Could you advise me what I did wrong, please.
Thank you for sharing such a wonderful recipe
Kameshwari kate says
I made this recipe for a Sunday supper. I never heard of this dish, nor was I expecting the crispiness of the rice. It turned out fabulous, with everyone loving the crunchy bits of rice. Everyone, except me, as I do not like the tough little bits of rice. Yet, my husband and our guests thought it was fabulous.
Some of the steps in the procedure seemed slightly counter intuitive to my cooking knowledge. No matter, I followed every step and am so pleased with the results.
This is an excellent recipe. The technical tips embedded in the blog are a must-to-be-followed!
Heather T says
Just made this tonight after trying a dish like this about a month ago at a nearby Persian restaurant. This was even better than the restaurant. Thanks so much for the step by step instructions and the visuals were very helpful. I'm so happy it turned out so good!!
Samantha says
Thanks for sharing Heather!! SOOO glad it turned out good!!
Janie says
Nice recipe, but as far as I know this is Indian rice not Persian. Persian cooking does not involve a lot of turmeric or saffron. Well at least not in my Persian household.
Samantha says
Hi Janie! Thanks for the tip...I have seen other preparations with the saffron and thought the turmeric would be a nice touch as well. I actually did not know that Indian had a similar rice dish!? Would love to look that up!
Rox says
Plenty of Persian dishes requiremturmeric or saffron. This IS a Persian rice dish, however, I might use basmati rice instead of Jasmine next time to be more authentic. But this is not an Indian dish, it is Persian. In fact the Indians I know don't eat crispy rice and they consider it a mistake when they make accidentally make some on the bottom of their pot of rice,
Samantha says
Thank you for your comment Rox! I don't believe I ever said it was am Indian dish..I do call it "Persian rice" as it is, yes? Please let me know how basmati comes out. I love the flavor of jasmine, that's why I used it! Happy cooking!
Aliza e says
I followed the recipe exactly and my rice burned. It was nowhere near 35 min. I think med high heat is too much and it doesn't need so long. argh. All that time and effort wasted. So frustrated as I was really excited to serve this.
Samantha says
Hi Aliza! Well tahdig literally means "bottom of the pot" where the crunchy burnt pieces are..which is the most prized part of it! So is it too burnt at the point of being inedible or is the rice still crispy/burnt? There should be a good crust which is what the higher heat will do. Please try it again and let me know if you have any more questions!
Stacey says
You should try making Ghormeh Sabzi with Tahdig.
Samantha says
Oh that looks wonderful!! I think I will! Thank you for the suggestion!
Sarah says
Korean have a very similiar dish called noorungi. We sometimes add it to hot water and make sort of a congi dish. Where did you first try this dish? I have never heard of it in other cultures but I am so glad somebody else thought of crispy rice because it's my favorite thing in the whole entire world..
Samantha says
Ohhh will you make the Korean style one??! I've heard of Tah-dig for a while and a lot of Persians I know grew up on it, so I thought I'd research it and make it. It's really common in their culture (I'm not Persian) but probably has different flavors, wich saffron and turmeric. I'd LOVE to see the Korean version!
Cindys Recipes says
Love the color. I like the towel technique!
Alice @ Hip Foodie Mom says
Beautiful rice dish, wow! Love it! I love how different it is! 🙂 Did you come up with this whole culinary bucket list thing? If so, thank you!!!
Laura | Small Wallet, Big Appetite says
You have no idea how much this rice was made for me. When I was little I use to ask my mom if I could help clean up after dinner when she made rice. She thought I was being kind but I had an ulterior motive, I wanted to help clean the rice maker and pick off the cripy rice from the bottom of the pan. Until I saw your teaser photo I had no idea there was a dish like this but I can promise you I will be making this very soon. I even have a wonderful stash of saffron.
Brianne @ Cupcakes & Kale Chips says
I HAVE to try is. I've never heard f it, but I always get some crispy rice in the bottom of my risky dink rice cooker, and that is my favorite part. And now adding saffron. Oh boy! Pinning is one.
Jennie @themessybakerblog says
Sam, I want to dig into that crispy layer so bad. This dish looks amazing!
Megan - I Run For Wine says
I have never heard of this but now I want it and I must try this recipe! Awesome, thank you for sharing!