📝 About This Recipe
Tahdig, the legendary 'bottom of the pot' Persian rice, is a sensory masterpiece featuring a buttery, glass-shattering crust and fluffy, aromatic grains. While traditionally made on the stovetop, this oven method ensures an incredibly even, foolproof golden crust that is perfect for dinner parties. Infused with blooming saffron and creamy yogurt, this dish is more than a side—it is the undisputed star of any Persian feast.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain Basmati rice (high-quality aged variety preferred)
- 3 tablespoons Kosher salt (for the boiling water)
- 8 cups Water (for par-boiling)
The Saffron Bloom
- 1/2 teaspoon Saffron threads (ground with a pinch of sugar)
- 3 tablespoons Hot water (not boiling, just off the boil)
The Tahdig Batter
- 1/2 cup Full-fat Greek yogurt (room temperature)
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons Neutral oil (grapeseed or vegetable oil)
- 1 Egg yolk (large)
Finishing Touches
- 2 tablespoons Unsalted butter (cut into small cubes)
- 2 tablespoons Dried barberries (Zereshk) (optional garnish, soaked and sautéed)
- 1 tablespoon Pistachio slivers (optional garnish)
👨🍳 Instructions
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1
Wash the Basmati rice in a large bowl, swirling with cold water and draining repeatedly until the water runs completely clear. This removes excess starch and prevents stickiness.
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2
Soak the washed rice in cold water with 1 tablespoon of salt for at least 30 minutes (up to 2 hours) to strengthen the grains.
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3
Preheat your oven to 400°F (200°C). Position the oven rack at the lowest level to ensure the bottom of the dish gets direct heat.
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4
Prepare the saffron bloom by grinding the threads with a mortar and pestle, then steeping them in 3 tablespoons of hot water for 10 minutes until deep crimson.
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5
Bring 8 cups of water and 2 tablespoons of salt to a rolling boil in a large pot. Drain the soaking rice and add it to the boiling water.
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6
Boil the rice for 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm 'al dente' bite in the center. Drain immediately and rinse with cold water to stop the cooking.
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7
In a medium bowl, whisk together the yogurt, melted butter, oil, egg yolk, and 2 tablespoons of the prepared saffron liquid.
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8
Fold about 1.5 to 2 cups of the par-boiled rice into the yogurt mixture until every grain is coated in a vibrant yellow hue. This is your tahdig base.
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9
Generously grease a glass baking dish (9x13 or similar) with oil or butter. Spread the yogurt-rice mixture across the bottom, pressing down firmly with a spatula to create an even layer.
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10
Mound the remaining white rice on top of the yellow layer, shaping it into a slight pyramid. Poke 5-6 holes through the rice with the handle of a wooden spoon to allow steam to escape.
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11
Drizzle the remaining saffron water and dot the surface with the 2 tablespoons of cubed butter. Cover the dish tightly with heavy-duty aluminum foil, ensuring a perfect seal.
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12
Bake for 75 to 90 minutes. Around the 70-minute mark, check the bottom of the glass dish; the rice should be a deep, uniform golden brown.
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13
Remove from the oven and let it sit, covered, for 5 minutes. This helps the crust release from the bottom. Carefully invert onto a large rectangular platter or cut into squares to serve.
💡 Chef's Tips
Always use a glass (Pyrex) baking dish for the oven method so you can visually monitor the color of the crust without opening the foil. Do not skimp on the oil or butter in the bottom layer; the rice needs to 'fry' against the glass to become crispy. If the rice is too dry after par-boiling, add 2 tablespoons of water over the top before sealing with foil. Avoid using low-fat yogurt as the fat content is essential for the structural integrity and richness of the tahdig crust.
🍽️ Serving Suggestions
Serve alongside Ghormeh Sabzi (Persian herb stew) for the most iconic pairing. Accompany with a side of Mast-o-Khiar (yogurt and cucumber dip) to provide a cooling contrast. Pairs beautifully with grilled saffron chicken kabobs (Joojeh Kabob). A crisp Salad Shirazi (cucumber, tomato, and onion) adds a refreshing acidity to the meal. Serve with a glass of Doogh (savory yogurt drink) or a light, dry Rosé wine.