Tahdig Recipe (Crispy Persian Rice) – Golden & Perfect Every Time
Tahdig is the iconic Persian crispy rice layer that forms at the bottom of the pot, prized for its golden crust and irresistible crunch. Whether made with saffron rice, potatoes, or flatbread, Tahdig transforms simple rice into a show-stopping dish.
This authentic Tahdig recipe will guide you step-by-step so you can achieve that perfectly crisp crust every time.
📌 Recipe Overview
- Cuisine: Persian / Middle Eastern
- Course: Side Dish
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4–6
- Calories: ~320 kcal per serving
🛒 Ingredients
- 2 cups basmati rice
- 6 cups water
- 2 tbsp salt
- 3 tbsp vegetable oil or butter
- 2 tbsp plain yogurt
- 1 pinch saffron threads (optional, bloomed in warm water)
👩🍳 How to Make Tahdig
1️⃣ Parboil the Rice
Rinse rice until water runs clear.
Bring water to a boil, add salt and rice.
Cook for 5–7 minutes until grains are slightly tender but still firm.
Drain and set aside.
2️⃣ Prepare the Tahdig Base
In a bowl, mix 1 cup of parboiled rice with yogurt, oil, and saffron water.
This mixture will create the crispy crust.
3️⃣ Layer the Rice
Heat 1 tbsp oil in a nonstick pot over medium heat.
Spread the yogurt-rice mixture evenly on the bottom.
Add remaining rice on top, shaping into a mound.
4️⃣ Steam the Rice
Poke a few holes in the rice with the handle of a spoon.
Wrap the lid with a clean towel and cover.
Cook on medium heat for 10 minutes, then reduce to low and steam for 30 minutes.
5️⃣ Serve
Let the pot rest for 5 minutes.
Carefully invert onto a plate to reveal the golden crust.
🍽️ Serving Suggestions
- Serve alongside Persian stews
- Pair with grilled meats or kebabs
- Garnish with barberries or fresh herbs
💡 Tips for Perfect Tahdig
✔ Use a nonstick pot for easy release
✔ Don’t rush — slow steaming creates the best crust
✔ Yogurt helps achieve a thicker, golden layer
✔ Let it rest before flipping
🔄 Variations
- Potato Tahdig: Layer thin potato slices at the bottom
- Lavash Tahdig: Use flatbread instead of yogurt rice
- Butter Tahdig: Substitute butter for richer flavor
❓ FAQs
Why is my Tahdig not crispy?
Heat may be too low or cooking time too short.
Can I make it without yogurt?
Yes, use oil or butter alone for a thinner crust.
How do I store leftovers?
Refrigerate up to 3 days and reheat in a pan to crisp again.
Similar Recipes:
1. Persian Sabzi Polo (Herb Rice)
A fragrant rice dish packed with fresh herbs and often served with fish. While it doesn’t always have a thick crust, it uses the same Persian rice-steaming technique as Tahdig.
Why it’s similar:
✔ Persian rice technique
✔ Fluffy steamed grains
✔ Often paired with a crispy bottom
2. Jeweled Rice (Persian Morasa Polo)
A festive Persian rice dish with saffron, nuts, and dried fruits. It’s layered and steamed like Tahdig and sometimes includes a crispy base.
Why it’s similar:
✔ Layered rice method
✔ Saffron aroma
✔ Can include a crunchy crust
3. Spanish Socarrat (Paella Crust)
The prized crispy layer of rice at the bottom of paella, formed by caramelized rice and broth.
Why it’s similar:
✔ Golden crispy bottom
✔ Rice cooked until crunchy
✔ Texture-focused dish
4. Korean Nurungji (Scorched Rice)
A traditional crunchy rice layer formed at the bottom of the pot and sometimes eaten as a snack or soup base.
Why it’s similar:
✔ Intentional crispy rice crust
✔ Simple ingredients
✔ Similar cooking concept
5. Iraqi Timman with Crispy Bottom (Hikakeh Style)
A Middle Eastern rice dish where the bottom layer becomes crisp and golden, similar to Tahdig but usually thinner.
Why it’s similar:
✔ Middle Eastern rice tradition
✔ Steamed rice with crust
✔ Comforting side dish
📝 Final Thoughts
Tahdig is more than just rice — it’s the highlight of a Persian meal. With its crunchy texture and rich aroma, it turns everyday ingredients into something truly special. Master this technique once, and you’ll want to make it again and again.
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