Crusty Bottom Persian Rice - Tahdig

Rice is one of the main parts of Persian cuisine and “Tahdig” is the star of the show!

Tahdig means (Bottom of the pot) in Farsi and it is a crispy layer of crust at the bottom of the rice pot formed after slow steaming the rice with a bit of oil. You can use different ingredients to make Tahdig namely: rice, bread, potatoes, vegetables, and more...

The basic rule for making tahdig is having extra oil to grease the bottom of the pot and using a non-stick pot.

This rice may seem complicated to make, but when you make it once you will realise the steps are easy to master and the result is worth the effort.

There are two steps to make Tahdig:

1- Parboiling the rice

2- Steaming

Ingredients For Rice:

- 3 cups Basmati Rice

- 4 Tbsp Koshar Salt

Direction For Preparing Rice:

1- Soak rice for at least 1 hr with 4 tbsp salt.

2- Boil 1 liter of water in a pot.

3- Drain away the salty water from the rice, then add the rice to boiling water.

4- When water comes back to boil again and rice grains start dancing on the surface, drain the rice in a colander.

Now you can steam the rice to finish its cooking process and form a tahdig. You can use this rice for making a mixed-rice or a pilaf.

Ingredients For Saffron Tahdig:

3 Tbsp Oil Or Ghee

1/4 Tsp Grounded Saffron

1/2 Cup Full Fat Greek or Unsweetened Coconut Yoghurt

1/4Tsp Kosher Salt

2 Tbsp Butter or Margarin


5- Using a nonstick pot, add the oil to pot and tilt in around to make sure the bottom of the pot is covered with oil.

6- In a medium bowl mix 1 cup of parboiled rice, grounded saffron, salt, and yogurt.

7- Spread the rice mix evenly to cover the bottom of your nonstick pot.

8- Pour the rest of Parboiled rice over the top.

9- Wrap the pot's lid with a tea towel (for absorbing steam). Add 1/4 cup of boiling water to the pot. Close the lid.

10 - divide the butter into 5-6 pieces and place them on top of the rice.

11- Turn on the stove on medium-high for the first 5minutes. Then reduce the heat to low and cook the rice for 30 minutes.

12- Remove the pot from the stove. Place a large serving platter over the pot and flip carefully. The golden crusty tahdig will be on top and rice under.

Enjoy with any Khoresh (e.g. Persian Stew).

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