Tahdig (Persian Rice with Crispy Bottom)
Tahdig is a classic Persian rice dish known for its golden, crispy bottom and fluffy grains. This step-by-step recipe walks you through the technique for perfect tahdig every time.
Servings: 6 servings
Calories: 288kcal
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.
Nutrition
Calories: 288kcal | Carbohydrates: 49g | Protein: 4g | Fat: 7g | Sodium: 3mg | Potassium: 80mg | Calcium: 17mg | Iron: 0.6mg