Why You’ll Love This Recipe
Tahdig offers a delightful blend of textures: perfectly cooked, fluffy rice with a crunchy, buttery crust that’s both visually stunning and delicious. This dish elevates simple basmati rice with a crispy golden layer that’s treasured in Persian cuisine. It’s perfect as a side to stews, grilled meats, or roasted vegetables, adding warmth and sophistication to your meal.
Ingredients
2 cups basmati rice
3 tablespoons salt (for soaking and boiling)
6 cups water
3 tablespoons plain yogurt
¼ teaspoon ground turmeric (optional, for color)
2 tablespoons butter, melted
2 tablespoons vegetable oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Rinse rice under cold water until the water runs clear. Soak the rice in a bowl with water and 1 tablespoon salt for at least 1 hour.
- Bring 6 cups of water to a boil in a large pot. Add 2 tablespoons salt and the drained rice. Boil for 5–6 minutes until the rice is just tender but still firm. Drain and rinse briefly with cold water to stop the cooking process.
- In a small bowl, mix 1 cup of the parboiled rice with yogurt, turmeric, and melted butter.
- Heat oil in a non-stick or heavy-bottomed pot over medium heat. Spread the yogurt rice mixture evenly over the bottom of the pot to form the crispy layer.
- Gently spoon the remaining rice over the yogurt mixture, shaping it into a mound. Using the handle of a spoon, poke a few holes in the rice to help steam escape.
- Cover the lid with a clean kitchen towel and place it tightly on the pot. Cook on medium heat for 10 minutes, then reduce to low and cook for 30–40 minutes.
- To serve, invert the pot onto a serving plate so the crispy layer is on top. Serve warm.
Servings and timing
- Serves: 4–6
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
Variations
- Add a pinch of saffron dissolved in water to the yogurt mixture for extra aroma and color.
- Swap vegetable oil with ghee or butter for a richer flavor.
- Mix finely chopped herbs or garlic into the rice before cooking for additional flavor.
- For a nutty crust, sprinkle toasted nuts on the crispy layer before serving.
- Serve with Persian stews, kebabs, or roasted vegetables for a complete meal.
Storage/Reheating
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of water to prevent drying out.
- To re-crisp the crust, heat in a skillet over medium heat for a few minutes.
FAQs
What kind of rice is best for Persian rice?
Long-grain basmati rice is preferred for its fragrance and fluffy texture.
How do I ensure the crust doesn’t stick?
Use a non-stick or well-seasoned heavy-bottomed pot and sufficient oil.
Can I make this ahead of time?
Yes, you can prepare the rice in advance and reheat before serving.
What does the kitchen towel under the lid do?
It absorbs excess steam, preventing soggy rice and ensuring a crisp crust.
Can I add saffron?
Absolutely, saffron adds wonderful color and aroma.
How thick should the crispy layer be?
About ½ to 1 inch thick for the perfect balance.
Can I use brown rice?
Brown rice needs longer cooking and may not achieve the same crust texture.
Is this recipe vegetarian?
Yes, it contains no meat or animal products beyond dairy.
What can I serve with this rice?
Stews like Ghormeh Sabzi, grilled meats, or vegetable dishes.
Can I make individual servings?
This recipe is best cooked in one pot but can be divided for smaller portions.
Conclusion
Crispy Persian Rice is a delicious and elegant dish that adds texture and flavor to any meal. With its fluffy grains and golden, crunchy crust, it’s a true centerpiece in Persian cuisine and a perfect side for many dishes. Simple to prepare yet impressive to serve, it’s a wonderful way to elevate your rice game.
Crispy Persian Rice
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Boiling, Steaming, Crispy Bottom Frying
- Cuisine: Persian
- Diet: Vegetarian
Description
Crispy Persian Rice, also known as Tahdig, is a beloved Iranian dish made with fluffy basmati rice and a golden, crunchy crust formed at the bottom of the pot—an irresistible texture contrast that’s both elegant and comforting.
Ingredients
2 cups basmati rice
3 tablespoons salt (for soaking and boiling)
6 cups water
3 tablespoons plain yogurt
¼ teaspoon ground turmeric (optional, for color)
2 tablespoons butter, melted
2 tablespoons vegetable oil
Instructions
- Rinse rice under cold water until the water runs clear. Soak the rice in a bowl with water and 1 tablespoon salt for at least 1 hour.
- Bring 6 cups of water to a boil in a large pot. Add 2 tablespoons salt and the drained rice. Boil for 5–6 minutes until the rice is just tender but still firm. Drain and rinse briefly with cold water to stop the cooking process.
- In a small bowl, mix 1 cup of the parboiled rice with yogurt, turmeric, and melted butter.
- Heat oil in a non-stick or heavy-bottomed pot over medium heat. Spread the yogurt rice mixture evenly over the bottom of the pot to form the crispy layer.
- Gently spoon the remaining rice over the yogurt mixture, shaping it into a mound. Using the handle of a spoon, poke a few holes in the rice to help steam escape.
- Cover the lid with a clean kitchen towel and place it tightly on the pot. Cook on medium heat for 10 minutes, then reduce to low and cook for 30–40 minutes.
- To serve, invert the pot onto a serving plate so the crispy layer is on top. Serve warm.
Notes
Add a pinch of saffron dissolved in water to the yogurt mixture for extra aroma and color.
Swap vegetable oil with ghee or butter for a richer flavor.
Mix finely chopped herbs or garlic into the rice before cooking for additional flavor.
For a nutty crust, sprinkle toasted nuts on the crispy layer before serving.
Serve with Persian stews, kebabs, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 cup cooked
- Calories: 210
- Sugar: 0.3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 10mg
