Crispy Persian Rice Tahdig
A traditional Persian rice dish featuring a perfect golden, crispy crust with fluffy saffron-infused basmati rice. This easy recipe delivers a crowd-pleasing, buttery crunch that’s perfect for any occasion.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Persian
Ingredients
Scale
- 2 cups basmati rice (about 400 grams), rinsed and soaked for at least 30 minutes
- 4 cups water (for boiling)
- 1 teaspoon salt
- 3 tablespoons vegetable oil (or sunflower oil)
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- Optional: ½ cup plain yogurt or thin potato slices for extra crispy tahdig
Instructions
- Rinse 2 cups of basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water for 30 to 60 minutes.
- Bring 4 cups of water to a boil in a large pot with 1 teaspoon salt. Drain the soaked rice and add it to the boiling water. Cook for about 6 to 7 minutes, or until grains are soft on the outside but still firm inside (al dente).
- Drain the rice thoroughly using a fine mesh strainer and let it sit for a few minutes to release excess moisture.
- Crush ¼ teaspoon of saffron threads in a small bowl and add 2 tablespoons of hot water. Let steep for 10 minutes.
- In your cooking pot, combine 3 tablespoons vegetable oil with 2 tablespoons melted butter. Swirl to coat the bottom evenly. If using, spread a thin layer of plain yogurt or potato slices over the oil for a different crunch texture.
- Drizzle the saffron-infused water carefully over the oil and butter mixture, spreading gently with a spoon.
- Spoon the drained rice gently over the saffron mixture, mounding it into a pyramid shape without pressing down too hard.
- Wrap a clean kitchen towel around the lid to catch condensation and place the lid tightly on the pot. Cook on medium-high heat for 5 minutes to start the crust, then reduce to low heat and cook for 30 to 40 minutes.
- Turn off the heat and let the pot rest for 5 minutes. Gently insert a spatula at the edge to check if the tahdig is crispy. To serve, invert the pot onto a large platter so the crispy tahdig is on top.
Notes
Use a heavy-bottomed pot to avoid burning. Wrapping a kitchen towel around the lid helps trap steam and prevents soggy rice. If tahdig sticks, let the pot cool before trying to remove it. Butter and oil combo is key for flavor and texture. Optional yogurt or potato slices add extra crunch. Saffron can be substituted with turmeric if needed.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Sugar: 0.2
- Sodium: 400
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 1.5
- Protein: 6
Keywords: Persian rice, tahdig, crispy rice, saffron rice, basmati rice, golden crust, Persian cuisine, easy rice recipe