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.
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.
Ingredients
Method:
1) In a large bowl, rinse rice several times until the water drains clear. (I use this basmati rice).
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.
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.
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.
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.
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.
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.
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.
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.
*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
Tah-Dig (Persian Rice)
LittleFerraroKitchen.com
Ingredients
- 2 cups basmati
- 1 large pinch of saffron
- 3 tablespoons canola oil
- 1 teaspoon turmeric
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.
Gina Abernathy says
This dish sounds amazing and the crispy bottom sounds wonderful.
Real Review says
There are multiple ways to do persian rice. Traditionally it's a little bit different but this one looks as just as fine. Notice that tahdig is not a name for the persian rice - tahdig is just a word for the "crispy top" - or bottom, not for the rice itself.
Enjoy your meals! 🙂
ashok says
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Lisa says
This was an easy and great tasting dish ! Perfect instructions and thanks for posting. It brought back memories of a wonderful Persian friend who first introduced me to this dish.
Marjorie says
Came out pretty flavorless. Disappointing.
Samantha says
Hi Marjorie...sorry to hear that! Did you salt the water and what style of rice did you use? Would love to help troubleshoot.
Thomas James says
Look yummy! One of my favorite Tah-Dig, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Helga says
I followed your recipe exactly and the rice did not cook. I thought “8 minutes exactly sounds really short”. But I have never made this dish so I trusted this recipe. I was correct. Your recipe is wrong. The rice needs AT LEAST 15 minutes to cook in water before drain and transfer to pan. My dish is ruined and I am furious.
Samantha says
Hi Helga..apologies for the late reply. I would love to help troubleshoot the recipe with you, if you'd like. Did you do the double cooking as well? After you drain it, put it back in the pot? And did you test the rice as it was cooking in the water? Happy to help if you'd like to make it again.
Jenna says
This looks great! Thanks.
Williams Chris says
Tah-Dig is great! To be honest, I'm not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, just need to follow the instructions and the rest is simple, thank you for sharing them.
EL Mehdi says
I tricked the kids that it was a cake ahaha it took them few bites to realize the truth
BTW, great recipe it's delicious <3
Olga says
Samantha, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Alyssa says
Samantha, this looks really good! I think I need to make these for myself and the kids. Love this idea!
Samantha says
Thanks Alyssa!!
Christine Foss says
It turned out great-all I did was adjust the time and heat because my stove runs hot, and added some melted butter around the pan edges and into the holes. I might bloom the saffron in a little rosewater next time. I'm floored that a Persian person doesn't think of turmeric and saffron as very Persian ingredients - perhaps there is a region that doesn't use them, I think of them as ubiquitous in Persian cuisine! FYI - I would never use Jasmine - seems like blaspheme.
Samantha says
Oh the rose water sounds lovely!! I have not used rosewater in rice dishes yet! So glad it turned out well!!
Christine Foss says
I've been struggling to make this - will try your method, though I know med-high is too high for the 35 minute portion of the cooking. Also, it says "jasmine" in your ingredient list, but I think that basmati is the only way to go.
Samantha says
Hi Christine! Yes you are totally correct, basmati is the way to go and the way I make it. (I had that in my instructions but not ingredients, sorry about that). Also, I have a disclaimer on the bottom mentioning heat levels. When I made this my stove wasn't as strong so I did med09m-high. I have since moved and have a range now which is much more powerful...but I would definitely do medium to get it hot. Please share the results when you make it 🙂
Ivana says
Shouldn't this recipe be using basmati rice? Never had Tah Dig with jasmice rice before.
Samantha says
I have tried it with both and both are delicious!