Persian Saffron Rice with Crispy Tahdig
This iconic Persian rice dish features fragrant saffron-infused basmati rice with a golden crispy crust called tahdig formed at the bottom of the pot. It is a centerpiece of Iranian cuisine and delivers a stunning contrast of textures with every serving.
Fluffy saffron-scented basmati rice with an irresistible golden crispy bottom crust.
Nutrition per serving
Ingredients
base
spice
fat
seasoning
crust
Instructions
Bloom the Saffron
Grind the saffron threads in a small mortar and dissolve in 3 tablespoons of hot water. Allow it to steep for 10 minutes until a deep golden color forms. Set aside for use throughout cooking.
Parboil the Rice
Rinse the basmati rice under cold water until clear, then soak for 30 minutes. Bring a large pot of salted water to a boil and parboil the rice for exactly 6 minutes until the outer layer is soft but the center remains firm. Drain immediately.
Form the Tahdig Crust
Heat oil and half the butter in a heavy-bottomed pot over medium heat. Mix 2 cups of the parboiled rice with the yogurt and half the saffron water. Spread this mixture firmly on the bottom of the pot to form the crust layer. Mound the remaining rice on top in a pyramid shape.
Steam and Serve
Wrap the pot lid in a clean kitchen towel to absorb steam and place firmly on the pot. Cook on medium-high for 3 minutes then reduce to very low heat and steam for 45 minutes. Melt remaining butter with the rest of the saffron water and drizzle over the rice before serving. Invert onto a platter to reveal the golden tahdig.
Substitutions
Common mistakes
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