Persian Tahdig (Crispy Saffron Rice)
Tahdig is the golden, crispy crust of rice that forms at the bottom of the pot — the most fought-over part of any Persian meal. Flipping it onto a plate in one gorgeous disc is a moment of triumph.
Ingredients
- 2 cups basmati rice
- Large pinch of saffron threads, ground and bloomed in 3 tbsp hot water
- 1/4 cup vegetable oil or melted butter
- 1 tablespoon plain yogurt
- Salt
Instructions
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1
Rinse rice in several changes of water until the water runs clear. Soak in cold salted water for at least 30 minutes (up to 2 hours). This makes the rice elongate properly.
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2
Bring a large pot of heavily salted water to a boil. Drain the soaked rice and add to the boiling water. Parboil for 5-6 minutes until the rice is just slightly underdone (soft on the outside, a tiny chalky core). Drain immediately.
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3
In a separate bowl, mix 1 cup of the parboiled rice with the saffron water, yogurt, and 2 tablespoons of oil.
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4
Heat remaining oil in a non-stick pot over medium heat. Spread the saffron rice mixture evenly across the bottom and press gently. Mound the remaining rice on top in a pyramid shape. Poke 5-6 holes down to the bottom with the handle of a wooden spoon for steam to escape.
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5
Wrap the lid in a clean kitchen towel and cover tightly. Cook on medium heat for 8 minutes, then reduce to the lowest setting and cook for 35-40 minutes. The tahdig is ready when you can hear a gentle sizzle.
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6
Place a large plate over the pot and flip confidently. Tap the bottom and lift. The golden crust should release in one piece.
