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

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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.

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Questions

What is Tahdig?

Crispy golden rice with a shatteringly crunchy bottom crust. This Persian rice technique creates an addictive texture contrast in every bite. This reference files it under Persian side: made on the stovetop, rated medium and about 50 minutes start to finish.

How much time should I plan for Tahdig?

As written, 50 minutes: 10 of prep and 40 of cooking. The longest single stretch is step 7 (30 minutes): "Cook over medium heat for 25-30 minutes until a golden crust forms on the bottom."

How do I know when Tahdig is done?

Go by the cues in the method rather than the clock. Step 7: cook until a golden crust forms on the bottom.

Do I need to rinse the grain for Tahdig?

Step 1 reads: "Rinse 2 cups basmati rice under cold water until water runs clear." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

What can I use instead of saffron in Tahdig?

The entry for Tahdig calls for 1/4 tsp saffron threads, crumbled. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

How many calories are in Tahdig?

One serving (the recipe makes 4) is about 280 calories, with 5 g protein, 56 g carbohydrate and 2 g fat, plus 1 g fiber and 480 mg sodium.

Serve it with

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