Tahdig

Name: Tahdig
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 2 cups basmati rice; 2 tbsp unsalted butter; 1/2 tsp salt; 1/4 tsp saffron threads, crumbled; 1/2 cup hot water; 2 tbsp vegetable oil

Crispy golden rice with a shatteringly crunchy bottom crust. This Persian rice technique creates an addictive texture contrast in every bite.

50 minMediumServes 4280 cal/serving

PersianSideStovetopStandard

Ingredients

2 cups basmati rice
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp saffron threads, crumbled
1/2 cup hot water
2 tbsp vegetable oil

Instructions

1

Rinse 2 cups basmati rice under cold water until water runs clear. In a large pot, bring salted water to a boil (use 1 part 2 cups basmati rice to 2 parts water).
2

Add rinsed 2 cups basmati rice to boiling water and cook until partially tender, about 5 minutes. Drain well in a fine-mesh strainer.
3

Steep 1/4 tsp crumbled saffron threads in 1/2 cup hot water for 5 minutes.
4

In the same pot, melt 2 tbsp unsalted butter with 2 tbsp vegetable oil over medium heat. Add a thin layer of drained 2 cups basmati rice to coat the bottom and create the crispy layer.
5

Layer remaining 2 cups basmati rice on top, creating a mound. Poke several holes through the rice with a wooden spoon to allow steam to escape.
6

Drizzle 1/4 tsp saffron threads mixture over the rice. Cover pot with a clean kitchen towel, then place the lid on top, sealing tightly.
7

Cook over medium heat for 25-30 minutes until a golden crust forms on the bottom. You should hear gentle crackling sounds.
8

Place the pot briefly over a flame to loosen the crust, then invert onto a serving platter to reveal the golden tahdig layer.

Questions

Can I make Tahdig dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Tahdig keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tahdig?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Ghormeh Sabzi main
Sheet Pan Honey Soy Tofu and Vegetables main
Beef Chow Mein main

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