Description
Tahdig is the crown jewel of Persian rice dishes, known for its crispy golden crust and fragrant, fluffy interior. This version uses basmati rice infused with saffron and a buttery base to create a perfectly crunchy bottom that’s simply irresistible.
Ingredients
Scale
- 2 cups Basmati Rice
- 2 tablespoons Salt (for boiling water)
- 3 tablespoons Butter
- 3 tablespoons Vegetable Oil
- 1/2 teaspoon Saffron Threads
- 1/4 cup Water
- 2 tablespoons Yogurt (optional)
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- In a large pot, bring water and salt to a boil. Add the rice and boil for 6-7 minutes until al dente. Drain and set aside.
- Steep saffron threads in 2 tablespoons of warm water for 5-10 minutes.
- In a nonstick or cast iron pan, melt butter and oil together over medium heat. Stir in saffron water.
- If using yogurt, mix it with 1 cup of the parboiled rice and layer it on the bottom of the pan.
- Gently mound the rest of the rice over the bottom layer without pressing it down.
- Wrap the pan lid with a clean towel and cover tightly. Cook on medium-high heat for 8 minutes, then reduce to low and cook for another 30-40 minutes.
- Let rest for 5 minutes before carefully flipping onto a serving platter or lifting out the crust with a spatula.
Notes
- Use a towel-wrapped lid to prevent moisture from ruining the crust.
- Do not stir once rice is layered in the pan to preserve the crust.
- A nonstick or well-seasoned pan makes flipping much easier.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: tahdig, crispy rice, Persian rice, saffron rice, Persian cuisine