Description
Tahdig is a beloved Persian dish known for its crispy golden crust and fluffy saffron rice. It’s a celebration of textures and flavors that turns simple ingredients into a show-stopping centerpiece.
Ingredients
- Basmati Rice: 2 cups
- Salt: 1 tablespoon
- Saffron Threads: 1/4 teaspoon
- Water: As needed
- Oil or Butter: 1/4 cup
- Plain Yogurt (optional): 2 tablespoons
Instructions
- Bring a large pot of salted water to a boil. Rinse rice under cold water until the water runs clear. Bloom saffron in 2 tablespoons of warm water.
- Add rice to boiling water and cook for 6 to 7 minutes until just al dente. Drain and set aside.
- Heat oil or butter in a nonstick or cast iron pan over medium heat. If using, mix some rice with yogurt and saffron water and spread it at the bottom of the pan.
- Gently add the remaining rice, shaping it like a dome. Drizzle saffron water over the top.
- Cover the lid with a towel, place on the pan, reduce heat to low, and cook for 30 to 40 minutes without peeking.
- Remove from heat and let rest for 5 minutes. Loosen edges with a spatula, place a plate over the pan, and flip to release the Tahdig.
- Serve immediately and enjoy the crispy, golden crust.
Notes
- Use a nonstick or cast iron pan for the best release.
- Do not rush the cooking time, low and slow heat is key.
- If Tahdig doesn’t release easily, let it rest off heat for a few minutes.
- Try layering with potato slices or lavash bread for variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 0g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Tahdig, Persian crispy rice, saffron rice, Iranian food, stovetop rice, golden crust rice