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Tahdig Recipe

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A classic Persian rice dish featuring fluffy basmati rice topped with a crispy, golden crust known as tahdig. This elegant dish offers a delicious contrast of textures and rich flavor.

Ingredients

  • 2 cups basmati rice
  • 6 cups water
  • 1 tbsp salt
  • 3 tbsp vegetable oil or butter
  • 1/2 cup plain yogurt (optional)
  • 1/4 tsp saffron threads soaked in 2 tbsp warm water (optional)
  • 1 medium potato, thinly sliced or 1 piece flatbread (optional)

Instructions

  1. Rinse basmati rice under cold water until clear, then soak in salted water for 30 minutes.
  2. Bring a large pot of water to a boil and cook soaked rice for 5–7 minutes until slightly tender. Drain well.
  3. In a bowl, mix 1 cup of the parboiled rice with yogurt and saffron (if using).
  4. Heat oil or butter in a nonstick pot over medium heat. Spread the yogurt-rice mixture or arrange potato slices or flatbread on the bottom.
  5. Add remaining rice on top, forming a mound. Poke holes in the rice to allow steam to escape.
  6. Cover lid with a clean towel and place over pot.
  7. Cook on medium heat for 10 minutes, then reduce to low and cook for 30–40 minutes until a crispy crust forms.
  8. Let rest briefly, then carefully invert onto a plate so the tahdig is on top.

Notes

  • Use potato slices or flatbread for different crust variations.
  • Skip yogurt for a dairy-free version and use extra oil.
  • Add barberries or herbs to the rice for extra flavor.
  • Use a nonstick pot to prevent sticking and ensure an even crust.
  • Tahdig is best served fresh as the crust softens over time.
  • Reheat in a skillet to restore some crispiness.

Nutrition

Find it online: https://thefamilycooking.com/tahdig-recipe/