Persian Tahdig (Crispy Rice, Adapted)
Traditional tahdig is a stovetop technique, but this adapted version gets you close to that coveted crispy bottom using the rice cooker's steady even heat.
⏱️ Prep: 15 min🍳 Cook: 50 min
Ingredients
| 2 cup | 480 ml | basmati rice, soaked 20 minutes and drained |
| 3 tbsp | 45 ml | oil or butter |
| 2.25 cup | 540 ml | water |
| 1 tsp | 5 ml | salt |
| pinch | saffron, optional, dissolved in warm water |
Instructions
Traditional tahdig is a stovetop technique, but this adapted version gets you close to that coveted crispy bottom using the rice cooker's steady even heat.
- Coat the bottom of the inner pot generously with oil or butter.
- Add drained rice, water, salt, and saffron water if using.
- Select White Rice and cook through, resisting the urge to stir at any point.
- Once finished, let it sit undisturbed on Keep Warm for an extra 10 minutes to help the bottom crisp before serving, inverting the pot contents onto a plate to reveal the golden layer underneath.
Chef's Tip: The undisturbed rest at the end is what forms the crust, opening the lid or stirring too early interrupts that process completely.
Cook Time: 50 minutes (White Rice setting)