If you’ve never had Tahdig (Crispy Persian Rice with Saffron) before, get ready for a real treat. This golden, crispy-bottomed rice dish is a Persian classic and the crown jewel of any meal. I still remember the first time I flipped a pot and revealed that perfectly crunchy layer. I was so proud of myself and I know you will be too!
Whether you're making it for a dinner party or just want to elevate your weeknight rice game, Tahdig is always a showstopper. Serve with Koobideh Kabob, Persian Joojeh Kabob or Beef Shish Kebabs.
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Why This Recipe Works
- Easy and approachable (once you get the hang of it). Though it may look fancy, Tahdig only needs a few simple steps and pantry staples to create that perfect crunch.
- Seasonal and celebratory. The saffron-infused rice adds a burst of sunshine to your table, making it perfect for holidays, Nowruz, or any festive occasion. To be honest, I end up making mostly in the summer months to go along with grilled meats like my Persian Kabob Koobideh. The crunchy rice is a showstopper and perfect for dinner parties.
Ingredients
This recipe doesn’t need too many ingredients. The key here is to use good-quality saffron threads. Here’s what you’ll need:
- Basmati rice: Long grain rice is essential for that fluffy texture so for me, Basmati is key! You can use jasmine rice in a pinch. I use Basmati for most of my rice recipes like Vermicelli Rice and Middle Eastern Saffron Rice.
- Saffron threads: Add color and aroma. There is no substitute. Be careful, there are some unscrupulous vendors out there who sell fake saffron. It’s not a cheap spice, but luckily, a little goes a long way. The best quality saffron can be purchased from Persian grocery stores or any specialty store.
- Yogurt. Some recipes will call for yogurt, and others will not. I find that the yogurt helps distribute the saffron color and flavor throughout the rice. It also helps form the crispy crust. Greek or plain yogurt both work. But if you prefer to keep this recipe vegan, don’t use the yogurt.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Crispy Tahdig Recipe
This recipe does have a lot of steps and I have taken photos at every step to help you navigate it. It may take you longer to make this recipe the first time as you get accustomed to the steps, but believe me, once you get the hand of it, you’ll become a pro!
Step 1. Prepare Saffron Infusion. In a small bowl, crush the saffron threads using your fingers or the back of a spoon, then add 3 ice cubes and let them melt slowly to infuse (Images 1-2).
Step 2. Rinse the Rice. Rinse the rice 3-4 times in a large pot until the water runs clear (Image 3). You can use the same pot you plan to use to boil the rice or a large bowl.
Step 3. Soak the Rice. In the same pot you plan to use, soak the rinsed rice in fresh water for 30 minutes (Image 4).
Step 4. Parboil the Rice. Add 1 tablespoon of kosher salt to the pot. Place it on high heat and bring to a boil. Reduce to medium-high heat and boil the rice for 6-8 minutes, until just al dente (Image 5).
Step 5. Drain Rice. Drain the rice using a fine-mesh sieve and rinse under cold water to stop the cooking (Image 6).
Step 6. Saffron Yogurt Mix. Make the yogurt saffron mixture by combining the yogurt, saffron infusion, and vegetable oil in a medium bowl (Image 7).
Step 7. Fold in the Rice. Mix half of the drained parboiled rice with the yogurt saffron mixture. Be careful and use a spatula. Don’t be too aggressive with the rice or it will break (Image 8).
Step 8. Yellow Rice Layer. Select a nonstick pot with a tight-fitting lid. Spoon the yellow rice into the bottom of the pot, pressing down gently (Image 9).
Step 9. Layer in the Remaining Rice. Layer the rest of the rice on top without pressing too hard, but level it out so the surface is flat (Image 10).
Step 10. Poke. Use chopsticks or the handle of a wooden spoon to poke holes all the way down (Image 11).
Step 11. Butter. Dot the top of the rice with small pieces of butter (Image 12).
Step 12. Cover. Wrap the pot lid with a clean kitchen towel and place it firmly on the pot (Image 13).
Step 13. Steam. Cook over medium heat for 5 minutes until you hear bubbling, then reduce to low heat and steam for 20-25 minutes (Image 14).
Step 14. Flip. Let the rice rest for 10 minutes. Flip the pot confidently onto a serving platter to reveal the crispy bottom (Image 15). The Tahdig should come out in one crispy, golden piece!
Expert Tips
- Ice Ice Baby! Don't skip the ice cube method for saffron. It really draws out the color and flavor. I prefer using ice cubes rather than hot water to make the infusion.
- Non-stick! Use a non-stick pot for best results. I feel like I am repeating myself, but really, this is one of the most important tips you need to know to be successful with this recipe.
- Patience! Resist the urge to peek while it's steaming! The magic happens with the lid on.
- Rotate the pot. If using a gas stove, rotate the pot slightly every 10 minutes to ensure even browning of the Tahdig.
- Serve it plain or garnished. Depending on what I am serving it with, I may or may not garnish it with nuts or traditional barberries. Barberries can be found in any Persian grocery store or online.
- Layer in more flavor. Feel free to add a layer of barberries and crushed pistachios between the yellow and white rice layers. If you’re looking for more of a full meal, check out my Maqluba (upside down chicken and rice) recipe.
- Large serving plate. Flip the rice over onto a large serving plate or platter. As you break into it, it’ll spill over, so you want to make sure you keep it contained.
Troubleshooting Guide
- My rice got stuck! Always make sure to use a non-stick pot (ceramic or Teflon is best). Do not use stainless steel or cast iron pots.
- I didn’t get a crispy golden crust! Every stovetop is different. If you made this recipe and your rice didn’t turn out crispy, consider increasing the heat slightly next time around. One way to know your rice has a crispy layer is to shake the pot a little at the end of the steaming process. If you feel the rice moving in one solid piece, it means that a crust should have formed.
Pairing and Menu Ideas
I like to serve this crispy Persian rice with grilled meats like my Persian Kabob Koobideh, Chicken Shish Tawook or Beef Kofta.
To complete the meal, include a Shirazi Salad (Persian chopped salad – or use my Jerusalem Salad instead), a Mint Yogurt Sauce or my Mast-o-Khiar (Persian Cucumber Yogurt Dip).
Recipe FAQs
Yes! You can prepare the rice and refrigerate it before the final steaming step. Just bring it back to room temperature before cooking.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to revive the crispiness.
You can freeze it, but the texture may soften. If you do, reheat in the oven or air fryer to crisp it back up.
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Recipe Card
Tahdig (Crispy Persian Rice with Saffron)
Equipment
- Non-Stick Pot with Lid
Ingredients
- ¼ teaspoon Saffron threads
- 3 Ice cubes
- 2 cups Basmati rice - 360 grams
- 1 tablespoon Kosher salt - 15 grams
- ¼ cup Yogurt (Full Fat or Greek Style) - 60 grams
- 2 tablespoon Vegetable oil - 30ml
- 3 tablespoon Salted butter - 42 grams
Instructions
Saffron Infusion
- Prepare Saffron Infusion. In a small bowl, crush the saffron threads using your fingers or the back of a spoon, then add 3 ice cubes and let them melt slowly to infuse.
Prepare, Parboil and Drain the Rice
- Rinse the Rice. Rinse the rice 3-4 times in a large pot until the water runs clear. You can use the same pot you plan to use to boil the rice or a large bowl.
- Soak the Rice. In the same pot you plan to use for boiling the rice, soak the rinsed rice in about 6 cups of fresh water for 30 minutes.
- Parboil the Rice. Add 1 tablespoon of kosher salt to the pot. Place it on high heat and bring to a boil. Reduce to medium-high heat and boil the rice for 6-8 minutes, until just al dente. Don’t overcook the rice. You want it to still be crunchy in the center at this point.
- Drain Rice. Drain the rice using a fine-mesh sieve and rinse under cold water to stop the cooking.
Prepare the Saffron, Yogurt and Rice Mixture
- Saffron Yogurt Mix. Make the yogurt saffron mixture by combining the yogurt, saffron infusion, and vegetable oil in a medium bowl.
- Fold in half the Rice. Mix half of the drained parboiled rice with the yogurt saffron mixture. Be careful and use a spatula. Don’t be too aggressive with the rice or it will break.
Layer the Pot
- Yellow Rice Layer. Select a nonstick pot with a tight-fitting lid. Spoon the yellow rice into the bottom of the pot, pressing down gently.
- Layer in the Remaining Rice. Layer the rest of the rice on top without pressing too hard, but level it out so the surface is flat.
- Poke. Use chopsticks or the handle of a wooden spoon to poke holes all the way down.
- Butter. Dot the top of the rice with small pieces of butter.
Steam the Rice
- Cover. Wrap the pot lid with a clean kitchen towel and place it firmly on the pot.
- Steam. Cook over medium heat for 5 minutes until you hear bubbling, then reduce to low heat and steam for 20-25 minutes.
Notes
- Basmati rice: Long grain rice is essential for that fluffy texture so for me, Basmati is key! You can use jasmine rice in a pinch.
- Saffron threads: There is no substitute. Be careful, there are some unscrupulous vendors out there who sell fake saffron. It’s not a cheap spice, but luckily, a little goes a long way. The best quality saffron can be purchased from Persian grocery stores or any specialty store.
- Use a non-stick pot for best results. This is one of the most important tips you need to know to be successful with this recipe.
- Rotate the pot. If using a gas stove, rotate the pot slightly every 10 minutes to ensure even browning.
- Resist the urge to peek while it's steaming!
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