Golden Persian Tahdig Rice (Print version)

Crispy golden tahdig with saffron-infused fluffy basmati rice, layered with yogurt and aromatic spices.

# What You'll Need:

→ Rice

01 - 2 cups basmati rice
02 - 1 tablespoon salt (for soaking)
03 - Water (for rinsing and boiling)

→ Saffron Mixture

04 - 1/4 teaspoon saffron threads
05 - 2 tablespoons hot water

→ Tahdig Layer

06 - 4 tablespoons plain Greek yogurt
07 - 2 tablespoons vegetable oil, plus extra for pan
08 - 2 tablespoons unsalted butter, melted

→ Aromatics

09 - 1/2 teaspoon ground turmeric (optional)
10 - 1/2 teaspoon ground black pepper

# Directions:

01 - Rinse the rice under cold water until clear. Soak in salted water for at least 30 minutes, then drain.
02 - Bring a large pot of water to a boil. Add rice and cook for 5–6 minutes until tender but still firm. Drain and set aside.
03 - Grind saffron threads and steep in 2 tablespoons hot water for 10 minutes.
04 - Combine Greek yogurt, 1 tablespoon saffron water, turmeric (if using), and 1 cup parboiled rice. Mix thoroughly.
05 - Heat 2 tablespoons vegetable oil and melted butter over medium heat in a heavy-bottomed 10-inch nonstick pot with a tight-fitting lid.
06 - Spread the yogurt-rice mixture evenly on the bottom of the pot to form a crust layer.
07 - Gently spoon the remaining rice over the yogurt layer, mounding toward the center. Drizzle with remaining saffron water. Pierce the rice with a wooden spoon handle to allow steam to escape.
08 - Cover pot with lid wrapped in a clean kitchen towel. Cook over medium heat for 10 minutes, then reduce to low and cook for 35–40 minutes to develop crispy tahdig.
09 - Remove from heat, let rest 5 minutes. Invert pot onto serving platter so crispy tahdig is on top. Serve immediately.

# Expert Tips:

01 -
  • That shatteringly crispy, caramelized bottom layer is pure magic, the contrast with fluffy rice above is addictive.
  • Saffron and yogurt create a depth that feels elegant without demanding complicated techniques.
  • It's the kind of side dish that steals the show and makes you feel like you've mastered something genuinely special.
02 -
  • Listen for that gentle crackling sound in the last few minutes—it tells you the tahdig is forming without burning, and it's the difference between crispy and charred.
  • The towel wrapped around the lid isn't decoration, it absorbs steam and creates the exact conditions needed for a perfect crust to form.
  • If you're nervous about inverting, place the platter on top first, then flip pot and platter together in one confident motion.
03 -
  • Use a heavy-bottomed pot and medium-low heat—thin pots can create hot spots that burn the crust unevenly.
  • The kitchen towel around the lid is essential, it's not an extra step, it actually prevents too much steam from escaping and changes the outcome entirely.
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