Persian Tahdig Rice Delight (Print Version)

A Persian dish featuring a golden crispy tahdig crust and fluffy saffron-infused basmati rice.

# 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

# Steps to Follow:

01 - Rinse basmati rice under cold water until water runs clear. Soak in salted water for at least 30 minutes, then drain.
02 - Bring a large pot of water to a boil. Add drained rice and cook for 5 to 6 minutes until tender but still firm. Drain and set aside.
03 - Grind saffron threads and steep in 2 tablespoons hot water for 10 minutes.
04 - In a medium bowl, combine Greek yogurt, 1 tablespoon saffron water, turmeric if using, and 1 cup of parboiled rice. Mix thoroughly to form the tahdig crust.
05 - Heat vegetable oil and melted butter in a heavy-bottomed 10-inch nonstick pot over medium heat.
06 - Spread the yogurt-rice mixture evenly over the bottom of the pot to create a base layer.
07 - Spoon the remaining rice gently over the yogurt base, mounding toward the center. Drizzle remaining saffron water on top and poke holes in the rice to allow steam to escape.
08 - Wrap the pot lid in a clean kitchen towel and cover tightly. Cook over medium heat for 10 minutes, then lower heat and continue cooking for 35 to 40 minutes to develop the crispy tahdig crust.
09 - Remove from heat and let rest for 5 minutes. Carefully invert the pot onto a serving platter so the golden, crispy crust is on top. Serve immediately.

# Additional Tips::

01 -
  • That crispy, shattering tahdig crust is addictive in a way that surprises people who've never had truly caramelized rice before.
  • The fluffy, aromatic layers underneath stay tender and fragrant—two qualities that usually don't happen in the same pot.
  • It feels fancy enough for a dinner party but honest enough for a regular weeknight meal.
02 -
  • Don't lift the lid during cooking except to check after 40 minutes; steam is doing the work, and peeking ruins the whole process.
  • The wrapping of the lid with a towel is not decoration—it's essential for creating the right moisture level that crisps the tahdig instead of steaming it into softness.
  • If you hear loud sizzling or smell burning, the heat is too high; turn it down slightly so the crust browns rather than chars.
03 -
  • The towel-wrapped lid is not optional—it prevents condensation from dripping back onto the rice and keeps the tahdig crisp instead of steamed.
  • If you're worried about the rice sticking, lightly oil the bottom of the pot before adding the yogurt mixture, but don't overdo it or the crust won't brown properly.
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