Description
Golden, crispy Persian rice with a crunchy bottom crust and fluffy, fragrant rice on top, tahdig is a comforting classic that turns simple ingredients into a showstopping side dish everyone loves.
Ingredients
Scale
- 2 cups basmati rice
- 8 cups water
- 2 tablespoons salt
- 3 tablespoons unsalted butter
- 2 tablespoons neutral oil
- 1 teaspoon ground turmeric
Instructions
- Bring the water and salt to a boil in a large pot. Add the basmati rice and cook for 6 to 7 minutes until the grains are tender on the outside but still firm inside.
- Drain the rice in a colander and set aside.
- Place the pot back over low heat. Add the butter and neutral oil, swirling to coat the bottom evenly.
- Sprinkle the ground turmeric evenly over the butter and oil.
- Gently add the par-cooked rice back into the pot, forming a mound without pressing it down.
- Wrap the lid with a kitchen towel, cover the pot, and cook on low heat for 30 to 35 minutes to form a crispy crust.
- Turn off the heat and let the rice rest for 5 minutes.
- Place a large plate over the pot and flip carefully to release the tahdig. Serve immediately.
Notes
- Use a heavy-bottomed pot for even heat distribution.
- Keep the heat low to prevent burning.
- A nutty aroma is a good sign the tahdig is ready.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: tahdig, crispy persian rice, persian rice recipe, crunchy rice, iranian rice