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Tahdig (Persian Rice with Crispy Bottom)

Master the Perfect Tahdig: Crispy Persian Rice Awaits

Discover the enchanting recipe for Tahdig, the Persian rice dish with a crispy bottom that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Basmati rice Rinsed and soaked
  • 1 tbsp Salt For soaking and boiling
For the Flavor
  • 1 pinch Saffron threads Bloomed in hot water
  • 1 tsp Ground turmeric For flavor and color
For Cooking
  • 4 tbsp Olive oil For frying

Equipment

  • Large Bowl
  • Large pot
  • 10–12 inch nonstick skillet

Method
 

Preparation
  1. Rinse the rice several times until the water runs clear. Soak with salt for 20 minutes.
  2. Boil a large pot of salted water. Cook the soaked rice for 7-8 minutes, then drain and rinse.
  3. Crush saffron if needed, add it to reserved hot water, and let bloom.
  4. Heat a skillet, add olive oil, saffron water, and turmeric. Layer the rice and poke holes for steam.
  5. Cover with a kitchen towel-wrapped lid and cook for 30-35 minutes until crispy.
  6. Invert the skillet onto a serving plate, revealing the crispy tahdig.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 55gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 200mgFiber: 2gCalcium: 2mgIron: 10mg

Notes

Best served fresh. Pair with yogurt or Persian stews for a delightful meal.

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