Persian Tahdig
Basmati rice forms a golden, crackling crust on the bottom of the pot.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
Tahdig is the prized crispy rice layer that forms at the bottom of the pot in Persian cooking, achieved through parboiling rice and steaming it over a layer of oil, yogurt, and saffron water. The result is a tender, fluffy top with a shatteringly crisp, golden bottom crust that's traditionally flipped out and served as the centerpiece of the dish. It pairs well with stews like khoresh or simply as a side to grilled meats.
Ingredients
- 3 cups basmati rice
- 1/4 cup vegetable oil
- 3 tablespoons plain yogurt
- 1/4 teaspoon saffron threads, crumbled
- 3 tablespoons hot water
- 1/4 cup salt, for parboiling water
- 2 tablespoons unsalted butter, melted
- 1 egg yolk
Method
-
Rinse the basmati rice in a bowl under cold water, swishing with your hand, until the water runs mostly clear, 4 to 5 rinses.
-
Soak the rinsed rice in a bowl of cold water with 1 tablespoon of salt for at least 30 minutes.
-
Steep the crumbled saffron threads in the hot water and set aside to bloom.
-
Bring 4 quarts of water to a boil in a 6-quart saucepan and stir in 1/4 cup salt.
-
Drain the soaked rice and add it to the boiling water. Boil until the grains are softened on the outside but still firm at the center, 6 to 7 minutes.
-
Drain the rice immediately in a large colander and rinse briefly with lukewarm water to stop the cooking.
-
In a small bowl, whisk together the yogurt, egg yolk, 2 tablespoons of the bloomed saffron water, and 2 cups of the parboiled rice to make the tahdig base.
-
Pour the vegetable oil and melted butter into a 9-inch nonstick pot and heat over medium heat until shimmering, about 2 minutes.
-
Spread the yogurt-rice mixture evenly across the bottom of the pot, pressing gently to form an even layer.
-
Mound the remaining parboiled rice over the base in a pyramid shape, mounding toward the center to allow steam to circulate.
-
Drizzle the remaining saffron water over the rice mound in a thin stream.
-
Cover the pot with a lid wrapped in a clean kitchen towel to trap steam, and cook over medium heat for 10 minutes.
-
Reduce the heat to low and continue cooking undisturbed until the bottom forms a deep golden crust, 45 to 50 minutes.
-
Remove the pot from heat and let it rest, still covered, for 5 minutes to help release the crust.
-
Place a large serving platter over the pot and invert in one confident motion so the crispy crust lands on top.
-
Break the golden crust into pieces and serve alongside the fluffy rice.
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Persian Tahdig
Tahdig is the prized crispy rice layer that forms at the bottom of the pot in Persian cooking, achieved through parboiling rice and steaming it over a layer of oil, yogurt, and saffron water. The result is a tender, fluffy top with a shatteringly crisp, golden bottom crust that's traditionally flipped out and served as the centerpiece of the dish. It pairs well with stews like khoresh or simply as a side to grilled meats.
1 hr 30 min 6 servings 320 cal
Ingredients
- 3 cups basmati rice
- 1/4 cup vegetable oil
- 3 tablespoons plain yogurt
- 1/4 teaspoon saffron threads, crumbled
- 3 tablespoons hot water
- 1/4 cup salt, for parboiling water
- 2 tablespoons unsalted butter, melted
- 1 egg yolk
Method
- 1
Rinse the basmati rice in a bowl under cold water, swishing with your hand, until the water runs mostly clear, 4 to 5 rinses.
- 2
Soak the rinsed rice in a bowl of cold water with 1 tablespoon of salt for at least 30 minutes.
- 3
Steep the crumbled saffron threads in the hot water and set aside to bloom.
- 4
Bring 4 quarts of water to a boil in a 6-quart saucepan and stir in 1/4 cup salt.
- 5
Drain the soaked rice and add it to the boiling water. Boil until the grains are softened on the outside but still firm at the center, 6 to 7 minutes.
- 6
Drain the rice immediately in a large colander and rinse briefly with lukewarm water to stop the cooking.
- 7
In a small bowl, whisk together the yogurt, egg yolk, 2 tablespoons of the bloomed saffron water, and 2 cups of the parboiled rice to make the tahdig base.
- 8
Pour the vegetable oil and melted butter into a 9-inch nonstick pot and heat over medium heat until shimmering, about 2 minutes.
- 9
Spread the yogurt-rice mixture evenly across the bottom of the pot, pressing gently to form an even layer.
- 10
Mound the remaining parboiled rice over the base in a pyramid shape, mounding toward the center to allow steam to circulate.
- 11
Drizzle the remaining saffron water over the rice mound in a thin stream.
- 12
Cover the pot with a lid wrapped in a clean kitchen towel to trap steam, and cook over medium heat for 10 minutes.
- 13
Reduce the heat to low and continue cooking undisturbed until the bottom forms a deep golden crust, 45 to 50 minutes.
- 14
Remove the pot from heat and let it rest, still covered, for 5 minutes to help release the crust.
- 15
Place a large serving platter over the pot and invert in one confident motion so the crispy crust lands on top.
- 16
Break the golden crust into pieces and serve alongside the fluffy rice.