Persian Tahdig Crisp Rice (Printable Version)

Tender, fluffy saffron rice crowned with a golden, crispy tahdig crust full of vibrant flavors.

# What You 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 additional 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 Steps:

01 - Rinse basmati rice under cold water until the water runs clear. Soak in a large bowl with salt and enough water to cover for at least 30 minutes, then drain.
02 - Bring a large pot of water to a boil. Add the drained rice and boil for 5 to 6 minutes until just tender but still firm. Drain and set aside.
03 - Grind saffron threads finely and steep them in 2 tablespoons of hot water for 10 minutes to release color and aroma.
04 - In a medium bowl, combine Greek yogurt, 1 tablespoon of saffron water, turmeric if using, and 1 cup of parboiled rice. Mix thoroughly to prepare the crust layer.
05 - Warm 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat in a 10-inch heavy-bottomed nonstick pot with a tight-fitting lid.
06 - Evenly spread the yogurt-rice mixture along the bottom of the pot to create a uniform layer.
07 - Gently spoon remaining parboiled rice over the yogurt layer, mounding it toward the center. Drizzle remaining saffron water atop the rice. Poke several holes with the handle of a wooden spoon to allow steam to escape.
08 - Wrap the pot lid with a clean kitchen towel and place it tightly on the pot. Cook over medium heat for 10 minutes, then lower heat to low and continue cooking for 35 to 40 minutes to form the crispy tahdig crust.
09 - Remove from heat and let rest for 5 minutes. Invert the pot carefully onto a serving platter so the golden tahdig is on top. Serve immediately.

# Expert Advice:

01 -
  • You get two textures in one pot: that impossibly crispy, golden crust and tender fluffy rice that soaks up every bit of saffron.
  • The yogurt layer isn't just clever; it creates a flavor depth that makes people ask what your secret ingredient is.
  • It looks restaurant-worthy but comes together in about an hour, making you look like a kitchen wizard without the stress.
02 -
  • The towel wrapped around the lid is non-negotiable; without it, condensation drips back onto your rice and ruins the texture.
  • Those five minutes of rest after cooking matter more than you'd think; they let the tahdig firm up so it doesn't shatter when you flip it.
03 -
  • Don't peek under the lid while it's cooking; every time you lift it, you release steam and extend the cooking time unpredictably.
  • A heavy-bottomed pot with a snug-fitting lid makes the difference between a golden crust and a burnt bottom, so invest in a good one if you're making this regularly.
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