Persian tahdig rice crust (Printable)

A Persian dish with golden crispy tahdig crust and fluffy saffron-infused basmati rice.

# What You'll Need:

→ Rice

01 - 2 cups basmati rice
02 - 1 tablespoon salt for soaking
03 - Water for rinsing and boiling

→ Saffron Mixture

04 - 1/4 teaspoon saffron threads
05 - 2 tablespoons hot water

→ Tahdig Layer

06 - 4 tablespoons plain Greek yogurt
07 - 2 tablespoons vegetable oil, plus extra for pan
08 - 2 tablespoons unsalted butter, melted

→ Aromatics

09 - 1/2 teaspoon ground turmeric (optional)
10 - 1/2 teaspoon ground black pepper

# How To Make It:

01 - Rinse basmati rice under cold water until water runs clear. Soak rice in a large bowl with 1 tablespoon salt and enough water to cover for at least 30 minutes. Drain thoroughly.
02 - Bring a large pot of water to a boil. Add drained rice and boil for 5 to 6 minutes until just tender but still firm. Drain and set aside.
03 - Grind saffron threads and steep them in 2 tablespoons hot water for 10 minutes.
04 - Combine Greek yogurt, 1 tablespoon saffron water, turmeric (if using), and 1 cup of parboiled rice in a bowl. Stir until evenly blended to create the tahdig layer.
05 - In a heavy-bottomed 10-inch nonstick pot with a tight-fitting lid, heat 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat.
06 - Spread the yogurt-rice mixture evenly on the bottom of the pot to create a uniform layer.
07 - Carefully spoon the remaining parboiled rice over the yogurt layer, mounding it toward the center. Drizzle the remaining saffron water on top. Poke a few steam holes through the rice with a wooden spoon handle.
08 - Cover the pot with a lid wrapped in a clean kitchen towel to absorb condensation. Cook on medium heat for 10 minutes, then reduce to low heat and cook for 35 to 40 minutes to allow the crust to form.
09 - Remove pot from heat and let rest for 5 minutes. Invert pot carefully onto a serving plate so the crispy tahdig is on top. Serve immediately.

# Expert Advice:

01 -
  • The crispy golden crust is the kind of texture that makes everyone go quiet at the table.
  • It looks wildly impressive but uses simple pantry ingredients and one pot.
  • The saffron and butter make the whole kitchen smell like a warm, fragrant dream.
  • Leftovers reheat beautifully and the tahdig stays surprisingly crisp.
02 -
  • Do not skip wrapping the lid in a towel. The first time I forgot, condensation dripped back onto the rice and ruined the crust.
  • Use a heavy nonstick or well-seasoned pot. A thin or sticky pan will either burn the tahdig or refuse to let it go.
  • Resist the urge to lift the lid during cooking. Every peek releases steam and messes with the crust formation.
03 -
  • Use day-old parboiled rice if you have it. Slightly dried rice actually forms a better crust than freshly cooked.
  • Add a cinnamon stick or cardamom pods to the boiling water for a subtle, warm aroma that lingers in every bite.
  • Invert the pot over a platter larger than the pot itself. This gives you room for any oil or loose grains that might slide off.
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