Persian Tahdig Rice Crust (Printable)

A golden, crispy Persian tahdig crust layered over tender and fluffy basmati rice with aromatic saffron notes.

# What You’ll 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 extra for pan)
08 - 2 tablespoons unsalted butter, melted

→ Aromatics

09 - 1/2 teaspoon ground turmeric (optional)
10 - 1/2 teaspoon ground black pepper

# Directions:

01 - Rinse the rice under cold water until clear. Soak in salted water for at least 30 minutes, then drain.
02 - Bring a large pot of water to boil. Add drained rice and boil for 5 to 6 minutes until tender yet firm. Drain and set aside.
03 - Grind saffron threads and steep in 2 tablespoons hot water for 10 minutes.
04 - Combine yogurt, 1 tablespoon saffron water, turmeric if using, and 1 cup parboiled rice. Mix thoroughly to form the tahdig layer.
05 - Heat 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat in a nonstick or heavy-bottom 10-inch pot with lid.
06 - Evenly spread the yogurt-rice mixture on the pot bottom to create a layer.
07 - Gently spoon remaining rice over yogurt layer, mounding toward center. Drizzle remaining saffron water over rice. Poke holes with wooden spoon handle to release steam.
08 - Cover pot tightly with lid wrapped in kitchen towel. Cook on medium heat for 10 minutes, then reduce heat to low and cook for 35 to 40 minutes to develop crispy crust.
09 - Remove from heat and let rest 5 minutes. Carefully invert pot onto serving platter to reveal golden tahdig on top. Serve immediately.

# Expert Hints:

01 -
  • That shatteringly crisp, caramelized crust is pure comfort in textured form, something you can't buy or fake.
  • The saffron-infused fluffy rice above it is so tender it almost dissolves on your tongue, making every spoonful feel luxurious.
  • This dish transforms a simple side into the star of the table, and people always ask how you made it.
02 -
  • If you skip the parboiling step and try to cook the rice entirely in the pot, it will turn to mush and you'll have no crispy tahdig—parboiling is absolutely essential.
  • The sound is your guide: when you hear a gentle, rhythmic crackling under the lid after the first 10 minutes, you know the tahdig is forming; silence means it's not hot enough.
  • Always use a heavy-bottomed pot; thin pots create hot spots that burn the tahdig instead of caramelizing it evenly.
03 -
  • If you're nervous about inverting the pot, set a damp kitchen towel under your platter first to keep it from slipping; confidence comes from being prepared.
  • Make sure your pot lid fits tightly enough that you can feel resistance when you try to lift it; a loose lid means steam escapes and your rice won't cook through.
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