Description
Crispy Persian Rice, also known as Tahdig, is a beloved Iranian dish made with fluffy basmati rice and a golden, crunchy crust formed at the bottom of the pot—an irresistible texture contrast that’s both elegant and comforting.
Ingredients
Units
Scale
- 2 cups basmati rice
- 3 tbsp salt (for soaking and boiling)
- 6 cups water
- 3 tbsp plain yogurt
- 1/4 tsp ground turmeric (optional, for color)
- 2 tbsp butter, melted
- 2 tbsp vegetable oil
Instructions
- Rinse rice under cold water until water runs clear. Soak in a bowl with water and 1 tbsp salt for at least 1 hour.
- Bring 6 cups of water to a boil in a large pot. Add 2 tbsp salt and the drained rice. Boil for 5–6 minutes until rice is just tender but still firm. Drain and rinse briefly with cold water to stop cooking.
- In a small bowl, mix 1 cup of the parboiled rice with yogurt, turmeric, and melted butter.
- Heat oil in a non-stick or heavy-bottomed pot over medium heat. Spread the yogurt rice mixture evenly over the bottom to form the crispy layer.
- Gently spoon the remaining rice over the yogurt mixture, shaping it into a mound. Using the handle of a spoon, poke a few holes in the rice to help steam escape.
- Cover the lid with a clean kitchen towel and place it tightly on the pot. Cook on medium heat for 10 minutes, then reduce to low and cook for 30–40 minutes.
- To serve, invert the pot onto a serving plate so the crispy layer is on top. Serve warm.
Notes
- For added flavor, add a pinch of saffron dissolved in water to the yogurt mixture.
- Use a nonstick or well-seasoned pot to ensure easy release of the crust.
- Serve with stews, grilled meats, or vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg