📝 About This Recipe
Tahdig, which literally translates to 'bottom of the pot,' is the soul of Persian cuisine, celebrated for its buttery, glass-like crunch and fragrant aroma. This recipe utilizes the parboiling method to ensure every grain of long-grain basmati is fluffy and distinct, while the bottom transforms into a breathtaking golden crust. Infused with blooming saffron and creamy yogurt, it is a sensory masterpiece that turns a simple side dish into the star of the table.
🥗 Ingredients
The Rice Base
- 3 cups High-quality long-grain Basmati rice (aged rice is preferred for the best texture)
- 3 tablespoons Kosher salt (for the boiling water)
- 8 cups Water (for parboiling)
The Golden Crust (Tahdig Mixture)
- 1/2 teaspoon Saffron threads (ground into a fine powder)
- 3 tablespoons Boiling water (to bloom the saffron)
- 1/2 cup Whole milk Greek yogurt (adds richness and structural integrity to the crust)
- 4 tablespoons Neutral oil (such as grapeseed or vegetable oil)
- 2 tablespoons Unsalted butter (melted)
Steaming & Finishing
- 3 tablespoons Unsalted butter (cut into small cubes)
- 1/4 teaspoon Cinnamon (optional, for a hint of warmth)
- 2 tablespoons Dried barberries (Zereshk) (for garnish, soaked and sautéed)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh sieve under cold running water, swishing with your hands until the water runs completely clear to remove excess starch.
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2
Soak the rinsed rice in a bowl of room temperature water with 1 tablespoon of salt for at least 30 minutes; this strengthens the grains.
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3
Grind the saffron threads with a pinch of sugar in a mortar and pestle, then stir in 3 tablespoons of boiling water. Let it 'bloom' for 10 minutes.
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4
Bring 8 cups of water and the remaining 2 tablespoons of salt to a rolling boil in a large, heavy-bottomed non-stick pot.
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5
Drain the soaking rice and add it to the boiling water. Boil for 6-8 minutes, stirring occasionally. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center (al dente).
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6
Drain the rice in a colander and immediately rinse with cold water to stop the cooking process. Let it drain thoroughly.
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7
In a medium bowl, whisk together the yogurt, 2 tablespoons of the bloomed saffron water, 2 tablespoons of oil, and 2 cups of the parboiled rice. This is your crust base.
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8
Wipe the pot clean. Add the remaining oil and melted butter to the bottom, swirling to coat the base and 1 inch up the sides.
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9
Spread the saffron-yogurt rice mixture evenly across the bottom of the pot, pressing down firmly with a spatula to create a compact layer.
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10
Gently mound the remaining white rice on top of the saffron layer in a pyramid shape, being careful not to pack it down so steam can circulate.
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11
Using the handle of a wooden spoon, poke 5 or 6 holes through the white rice mound (but not into the crust layer) to allow steam to escape.
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12
Drizzle the remaining saffron water and place the cubes of butter over the rice. Wrap the pot lid in a clean kitchen towel (to absorb moisture) and cover tightly.
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13
Cook on medium-high heat for 10 minutes to set the crust. You should hear a slight sizzling sound.
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14
Reduce the heat to low and steam for another 45-50 minutes. For a guaranteed crust, rotate the pot 90 degrees every 15 minutes.
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15
Remove from heat. To unmold, place a large flat platter over the pot and, using oven mitts, confidently flip the pot and platter together. The Tahdig should release as a solid, golden cake.
💡 Chef's Tips
Always use a high-quality non-stick pot; stainless steel or cast iron will likely cause the crust to stick and break. The kitchen towel on the lid is crucial; it prevents steam from dripping back onto the rice, ensuring the grains stay fluffy and the crust stays crisp. If you are nervous about the flip, dip the bottom of the hot pot in a sink of cold water for 30 seconds to help the crust release. Don't be afraid of the oil; the fat is what 'fries' the rice against the bottom of the pot to create that iconic crunch. Avoid opening the lid during the steaming process, as you will lose the heat and moisture balance required for perfect rice.
🍽️ Serving Suggestions
Serve alongside a rich Persian stew like Gormeh Sabzi or Fesenjan. Pair with a side of Mast-o-Khiar (Persian cucumber and yogurt dip) to balance the crunch. Garnish the top with sautéed barberries and slivered pistachios for a pop of color and acidity. Serve with a chilled glass of Doogh (savory yogurt drink with mint). Accompany with a fresh Shirazi salad of finely diced tomatoes, cucumbers, and onions.