Tahdig (Crispy Bottom Persian Rice)
A classic Persian rice dish with a prized golden crust. Though listed in the book's Arab section, tahdig is Iranian (Persia). Difficulty: Advanced. Dietary labels: Vegan (use oil instead of butter) | Vegetarian | Gluten-Free | Contains dairy (yoghurt and butter - can be omitted).
⏱️ Prep: 15 min🍳 Cook: 45 min
Nutrition
420
Calories
7g
Protein
65g
Carbs
15g
Fat
Ingredients
| 300 g | basmati rice | |
| 1 litre | water + 2 tbsp salt (for parboiling) | |
| 3 tbsp | 45 ml | vegetable oil or ghee |
| 2 tbsp | 30 ml | butter (or vegan butter) |
| 50 g | plain yoghurt (optional, for crispy crust) | |
| 1/2 tsp | 2.5 ml | saffron threads, dissolved in 2 tbsp hot water |
| 1 | egg yolk (optional, for extra crisp) |
Instructions
- Rinse basmati rice thoroughly. Soak in cold water with 1 tbsp salt for 2 hours (optional but helpful). Drain.
- Bring a large pot of water with 2 tbsp salt to a boil. Add rice and parboil for 6-8 minutes until rice is al dente (still firm). Drain and rinse with cold water to stop cooking.
- In a non-stick pot, mix oil, butter, yoghurt (if using), and 2 tbsp water. Spread evenly.
- Gently add the parboiled rice to the pot, mounding it into a pyramid shape. Do not press down.
- Mix saffron water with a small portion of rice (about 2 tbsp) and set aside for garnish.
- Cover the pot with a lid wrapped in a clean kitchen towel (to absorb steam). Cook on medium heat for 10 minutes.
- Reduce heat to low and cook for 30-40 minutes until the bottom forms a golden, crispy crust (tahdig).
- To serve, run a knife around the edges. Place a large plate over the pot and invert carefully. The tahdig should be on top. Garnish with saffron rice.
Chef's tip: The name "tahdig" means "bottom of the pot". The crust can be made with potato slices, bread, or lettuce for different textures. Do not peek during cooking - steam is essential.