Persian Tahdig Golden Rice (Print Version)

A vibrant Persian dish featuring a crispy golden crust topped with tender, aromatic basmati rice.

# Components:

→ 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

# Method:

01 - Rinse the basmati rice under cold water until clear, then soak it in a large bowl with salt and enough water to cover for at least 30 minutes. Drain thoroughly.
02 - Bring a large pot of water to a boil. Add the drained rice and cook for 5 to 6 minutes until just tender but still slightly firm. Drain and set aside.
03 - Grind saffron threads 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. Stir well to create the tahdig crust mixture.
05 - Over medium heat, warm 2 tablespoons of vegetable oil and 2 tablespoons of melted butter in a nonstick or heavy-bottomed 10-inch pot with a tight-fitting lid.
06 - Evenly spread the yogurt-rice mixture across the bottom of the pot to establish the crispy tahdig layer.
07 - Gently spoon the remaining parboiled rice over the tahdig layer, mounding it slightly towards the center. Drizzle the remaining saffron water atop the rice and pierce several holes through the rice with a wooden spoon handle to allow steam to escape.
08 - Cover the pot with a lid wrapped in a clean kitchen towel to trap moisture and cook over medium heat for 10 minutes. Reduce heat to low and continue cooking for 35 to 40 minutes until the tahdig forms a golden crust.
09 - Remove the pot from heat and let it rest for 5 minutes. Invert the pot onto a serving platter to reveal the golden tahdig crust. Serve immediately.

# Expert Advice:

01 -
  • That shattering golden crust is pure caramelized magic, crispy enough to make you pause before breaking it apart.
  • The contrast between the fluffy saffron-touched rice and the tahdig is what keeps you going back for seconds.
  • Once you nail this, you'll be making it for every dinner that feels like it needs something special.
02 -
  • The towel-wrapped lid is not decoration—it stops condensation from dripping back onto your rice and making the top layer soggy instead of fluffy.
  • Listen to the pot; if you hear aggressive sizzling or smell anything burnt, lower the heat immediately; tahdig should be toasted and golden, never charred.
  • Don't skip the resting time, even though you want to dig in right away; it lets the crust firm up so it holds together when you invert.
03 -
  • Invest in a good-quality heavy-bottomed pot; it prevents hot spots where the tahdig would burn unevenly.
  • If your tahdig sticks slightly when you invert, slide a thin spatula around the edges first, then go for it with confidence rather than hesitation.
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