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    Home » Recipes » Sides

    Persian Rice with Crispy Tahdig

    BY Ayeh Manfre · UPDATED: Mar 18, 25 · PUBLISHED: Nov 8, 22 · 47 Comments

    JUMP TO RECIPE

    Persian Rice with Crispy Tahdig is undoubtedly the most delicious and popular dish in Persian cuisine. Think of fluffy rice which is then flipped upside down to reveal a crispy golden crust at the top which we call Tahdig!

    Persian rice is a staple in Persian cuisine.  Growing up Persian, rice is something we eat with almost every dish. The method of double cooking and steaming the rice is a signature step in making the rice beautifully fluffy and light. 

    It's generally served with a Persian stew such as Ghormeh Sabzi - the King of all stews, or Khoresh Bademjan an eggplant stew and another one of my favorites!

    We do have many different versions of Persian rice dishes such as Sabzi Polo which has layers of rice and herbs. Zereshk Polo made with barberries and saffron and Lubia Polo with a rich tomato sauce filled with green beans. In this recipe, I'll be showing you the classic version which we use as the base in our cooking.

    A popular dish we serve as an appetizer in Persian cuisine is an eggplant dip called Kashke Bademjan alongside Shirazi Salad.

    The Tahdig however is of course the star of the show!! We flip the rice pot upside down on a platter, like a cake! The pot is then lifted up which will present a golden and crispy top and taste like heaven!

    Table of Contents
    • What is Tahdig?
    • Ingredients to make Persian Rice with Crispy Tahdig
    • Potato Tahdig
    • How to make Persian Rice with Crispy Tahdig
    • What is Saffron?
    • How to use Saffron?
    • Tips & Tricks
    • More Persian Rice
    • More Persian Recipes
    • Recipe
    • Comments

    What is Tahdig?

    Pronounced "Tah-dig" actually translates to 'the bottom of the pot' in Farsi, a very popular staple in Persian cuisine. We literally flip the rice pot upside down on a platter, like a cake!

    The pot is then lifted up which will present a golden crispy layer on the top of the rice that is everyone’s favourite part!

    Tahdig can be made in many ways.  The classic way is using rice like this recipe but we can also use sliced potato, flatbread, and even use plain yogurt to make a different style of tahdig. One of my favourite ways to make tahdig is when making Makaroni which is Persian Spaghetti 

    When Tahdig is made it's then cut into even pieces before being served. It’s always a tradition to make sure everyone at the table has received their piece before going for seconds. Oh, I promise you will want seconds of this, there’s never enough Tahdig to be eaten!

    Ingredients to make Persian Rice with Crispy Tahdig

    • Rice of course is the star! The most common and traditional rice to use is basmati rice. Use the best quality for the best flavor. I usually try to use Indian basmati rice.  You can however also use long-grain rice or any white rice also
    • Salt is added to the boiling process of the rice for flavour. Once the rice is drained and rinse, any excess salt will be washed away
    • Extra virgin olive oil is what I prefer to use. You can use any oil that you prefer such as avocado oil or even vegetable oil. Melted butter is also commonly used 
    • Saffron is a key ingredient in making Iranian rice and many Persian dishes for its lovely aroma ,flavour and colour. If you don't have access to it, not to worry as you can make it without it
    • Potato or Flatbread can be used for the Tahdig. You can use flatbread such as lavash, Lebanese bread or Pita bread. If using the potato, peel it and slice thinly.

    Potato Tahdig

    Did you know you can make Tahdig with Potatoes??? Yep Crispy Potatoes!! It’s one of my absolute favourite Tahdig variations and it’s so easy to make!

    All you have to do is peel a potato, and slice into thin even slices. When layering the pot, add the oil then add a layer of the sliced potatoes. You then add back the rest of the rice and allow to cook nice and slow on a low heat for 45 minutes and BOOM…. Crispy Potato Tahdig

    Flipped potato tahdig with saffron Persian rice

    How to make Persian Rice with Crispy Tahdig

    The secret in making Persian Rice perfect is ensuring each step is taken with care. These are my simple steps which work everytime.

    Parboil Rice

    Steps on how to make Persian Rice with Crispy Tahdig Part One
    1. Wash rice 4 to 5 times until water runs clear without mist
    2. Fill pot with water and add salt Boil on a medium-high heat 10-15 minutes
    3. Carefully spoon out and disregard any white foam on the top
    4. Check that rice is cooked to aldente with a slight bite to it
    5. Drain rice through a colander
    6. Rinse under cold water with low water pressure 

    Steam Rice

    Steps on how to make Persian Rice with Crispy Tahdig Part Two
    1. Add a generous amount of olive oil to the bottom of the pot
    2. Add the parboiled remaining rice back to the pot. Use the handle of a tablespoon to make holes in the rice to the bottom of the pot
    3. Add a splash of water
    4. Wrap the lid with a clean kitchen towel and place the lid on. Cook on the low heat for 45 minutes
    5. Remove the lid and place a large plate on the pot and flip the pot upside down
    6. Carefully lift the pot and reveal your beautiful Persian Rice with Crispy Tahdig!

    What is Saffron?

    Saffron otherwise known as liquid gold is a spice from the flower of Crocus sativus. It's more expensive than gold by weight and the most expensive spice in the world. Saffron is in a lot of Persian dishes which brings out a beautiful aroma, colour and flavour.

    My mother taught me to grind the saffron threads using a mortar and pestle so it becomes a grainy powder. As Saffron is quite expensive, it's important to understand a little bit goes a long way.

    How to use Saffron?

    1. The best way to use Saffron is to firstly grind the saffron threads using a mortar and pestle so it becomes a grainy powder.
    2. You then add a small amount of the powder, say ¼ teaspoon, into a small bowl or glass with a few tablespoons of boiling water and stir.
    3. Allow it to infuse for 10 minutes, you will see the beautiful colour and aromas bursting out! Once the saffron has bloomed, you can then drizzle this into your food or rice while cooking it
    Potato tahdig with saffron rice

    Tips & Tricks

    1. Make sure you are using a non-stick pot. This is super important otherwise your rice will stick to the pan 
    2. Ensure you wash the basmati rice thoroughly. The water should run clear 
    3. When you drain and rinse the rice, don't have the water pressure on too high as you don't want to break up the rice or make it mushy
    4. Don't be shy when adding olive oil. The oil will help make a golden crust 
    5. The most important step of all, cook on low heat, nice and slow for 45 minutes. Rushing the rice can burn the bottom. You want it to become a thick and crispy golden Tahdig

    More Persian Rice

    • Adas polo with tahdig and caramelised onions and dried fruits
      Adas Polo - Persian Lentil Rice
    • Lubia Polo, Persian Green Bean Rice served on a plate with Mast o Khiar on the side
      Lubia Polo (Persian Green Bean Rice)
    • Side shot to show tower of Sabzi Polo Persian Herb Rice with crispy tahdig on top
      Sabzi Polo (Persian Herb Rice)
    • Zereshk Polo served with barberries, almonds and pistachios
      Zereshk Polo - Persian Barberry Rice

    More Persian Recipes

    • Spoon in a bowl of Ghormeh Sabzi with rice and saffron tahdig
      Ghormeh Sabzi - Persian Herb Stew
    • Barbari Bread Persian Flatbread with cucumber, feta and mint on the side
      Barbari Bread (Persian Flatbread)
    • Kuku Sabzi Persian Herb Frittata stacked
      Kuku Sabzi - Persian Herb Frittata
    • Ash Reshteh Persian Noodle Soup in a bowl
      Ash Reshteh (Persian Noodle Soup)

    I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Persian Rice with Tahdig photo on Instagram so I can share the love!

    Recipe

    Persian rice with crispy tahdig on a plate

    Persian Rice with Crispy Tahdig

    4.54 from 39 votes
    Persian Rice with Crispy Tahdig is a popular staple in Persian cuisine using basmati rice and saffron to create a golden crispy rice bottom
    Author: Ayeh Manfre
    Course: Side Dish
    Cuisine: Persian
    Servings: 8
    Calories: 284kcal
    Print
    Prep Time5 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 5 minutes mins

    Video

    YouTube video player

    Ingredients 

    • 3 cups basmati rice
    • 8-10 cups water
    • 2 heaped tsp sea salt
    • 2-3 tablespoon extra virgin olive oil
    • **Optional Saffron water (see above saffron section on how to make this)
    • **Optional You can also use a thinly sliced potato or flat bread such as lavash or Lebanese bread for the Tahdig.

    Instructions

    • Place your basmati rice in a non-stick cooking pot and wash the rice several times under a running tap (approximately 4 - 5 times). You want the water to run clear and not misty anymore
    • Fill the pot with clean water (about 8-10 cups) and add the salt. Boil on a medium-high heat for 10–15 minutes to partially cook the rice
      If there is white foam on the top of the water, carefully spoon it out and disregard
    • When the grains of rice are al dente, drain the rice through a colander or fine mesh sieve.  Carefully rinse under cold water. Don't have the water pressure too high 
    • Add the olive oil to the bottom of the pot. If using potatoes or flatbread for the Tahdig, place them in the pot in an even layer.
      Add the cooked rice back to the pot and using the handle of a wooden spoon or tablespoon, make holes into the rice down to the bottom of the pot. These will act as air pockets
      ***Optional, If you’re adding saffron, add a few spoons of the saffron water at this time also
    • Wrap the lid with a clean kitchen towel, add a splash of water to the pot and place the lid on. Cook on the lowest heat for 45 minutes
      To serve, remove the lid and place a large dish or serving platter on the pot and flip the pot upside down. Carefully lift the pot and reveal your beautiful Persian Rice with Crispy Tahdig!
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Notes

    ** Note if you're using a potato or flatbread for the Tahdig, ensure to add the 3rd tablespoon of oil as they do soak up the oil

    Nutrition

    Calories: 284kcal | Carbohydrates: 55g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 112mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.1g | Calcium: 27mg | Iron: 1mg
    Keywords: persian, rice, tahdig

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    Comments

      4.54 from 39 votes (30 ratings without comment)

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      Recipe Rating




    1. Donna says

      March 09, 2021 at 1:42 pm

      Can you make it with brown rice?

      Reply
      • Ayeh says

        March 11, 2021 at 12:02 pm

        I havnt tried to make Tahdig with brown rice to be honest as the cooking technique is quite different and not the same texture to become as fluffy xxx

        Reply
      • Karina says

        June 23, 2021 at 12:20 am

        Will just a splash of water be enough once you put the rice back in the pot? I’m worried the rice will all burn if cooling for 25 more min.

        Reply
        • Ayeh says

          June 24, 2021 at 7:28 pm

          Yes dear as you're steaming it and it should be cooked on a very low heat. also make sure its in a non stick pan x

          Reply
          • Tina Boldman says

            April 24, 2023 at 12:31 pm

            Mine was beautifully golden on the bottom and slid right out. The problem I had was that it wasn't set up, it fell apart. Did I dry it out too much?

            Reply
            • Ayeh Manfre says

              May 10, 2023 at 12:57 am

              Do you mean the tahdig fell apart? To make a nice thick and crunchy tahdig, make sure to cook for at least 45 minutes on the lowest temperature so it cooks slowly and will ensure you have a thick crust xxx

    2. Kim says

      March 15, 2021 at 6:03 pm

      How do you reheat leftover Tahdig?

      Reply
      • Ayeh says

        March 20, 2021 at 10:40 pm

        its best to reheat the tahdig back in the same pot to get It crispy again. Add a little extra oil and cook for 5-10 mins on medium-high. xx

        Reply
    3. Amy says

      March 16, 2021 at 6:43 am

      Hello, I was wondering what type of pot you use? Should it be non-stick? Thanks

      Reply
      • Ayeh says

        March 20, 2021 at 10:40 pm

        Hi Amy, yes dear best on a non stick 🙂 ill add that to my tips now xxx

        Reply
    4. Resh says

      March 24, 2021 at 12:02 pm

      I was unsuccessful 🙁 my tahdig stuck to the pan

      Reply
      • Ayeh says

        April 07, 2021 at 5:13 pm

        Oh no, did you use a non-stick pot?

        Reply
    5. maya says

      April 23, 2021 at 1:22 am

      if i did this recipe but put a yogurt/saffron rice mixture on the bottom of the pan instead of olive oil, would the tahdig still cook correctly ? love your website ❤️❤️

      Reply
      • Ayeh says

        April 27, 2021 at 5:25 pm

        That's a different type of tahdig but yes of course. The recipe is a little different though xxx

        Reply
        • christi gebhart says

          February 07, 2024 at 2:22 pm

          Hi - Is there any way you can post the recipe for the tahdig with yogurt? Thank you!!

          Reply
          • Ayeh Manfre says

            February 13, 2024 at 9:06 pm

            Oh yes, I have to share that recipe!

            Reply
    6. Summi says

      November 12, 2021 at 1:28 pm

      I don’t have non stick, can I use cast iron skillet?

      Reply
      • Ayeh says

        November 18, 2021 at 10:38 pm

        I usually recommend a non-stick pot as it can stick on the bottom easily lovely. I havnt tried a cast iron skillet though personally x

        Reply
    7. Cindy says

      August 23, 2022 at 4:23 am

      I was taught to use a dish towel between the pot and the lid. Is it ok not to use the dish towel?

      Reply
      • Ayeh Manfre says

        August 29, 2022 at 10:06 pm

        Yes you can definitely do this dear 🙂 I do it with some pots depending on their lid xxx

        Reply
    8. Sharen says

      December 15, 2022 at 10:57 am

      5 stars
      Have you tried cooking brown basmati rice this way?
      TIA

      Reply
      • Ayeh Manfre says

        December 18, 2022 at 5:22 am

        I haven't tested it actually lovely 🙂

        Reply
    9. Scott says

      December 31, 2022 at 2:19 pm

      5 stars
      Love it 5star

      Reply
    10. Eric says

      January 22, 2023 at 2:47 am

      Why do you say a splash of water instead of a specific amount? Can you offer guidance on this? Thank you.

      Reply
      • Ayeh Manfre says

        January 26, 2023 at 8:42 am

        Yes sure, about 1 tablespoon x

        Reply
        • Pauline says

          February 07, 2023 at 6:34 am

          What kind of toppings can be used after you flip it? Or is it just eaten plain?

          Reply
          • Ayeh Manfre says

            February 18, 2023 at 4:51 am

            We normally serve it with Persian stews or kebabs, but you can also serve with curry, stir fry, any dish really 🙂 I'll be posting a Persian stew soon this week x

            Reply
    11. Grit says

      January 26, 2023 at 11:08 am

      5 stars
      A former persian colleague cooked this rice for us and it was a epiphany for all of us around the table! I remember, that Ilona took not only oil, but also butter to create the crispy surface of the rice. Meraviglioso!

      Reply
      • Ayeh Manfre says

        January 31, 2023 at 10:36 pm

        Yes you can use butter too 🙂 So So yum!

        Reply
    12. C Jordan says

      January 28, 2023 at 6:51 am

      My friend had a friend from Iran. He made a similar dish using sugar potatoes sliced thin shredded carrots and rice saffron
      I lost the recipe and she longer sees him. Have you heard of such a dish. I think it has oranges too zested. Thank you

      Reply
      • Ayeh Manfre says

        February 01, 2023 at 9:23 pm

        Oh yes! I love that dish, its a carrot rice. I need to share the recipe 🙂

        Reply
    13. Charlie says

      March 01, 2023 at 11:19 am

      Can this be made in the rice cooker?

      Reply
      • Ayeh Manfre says

        March 07, 2023 at 10:20 pm

        I must admit I havent tried using a rice cooker, but I have seen it be done x

        Reply
    14. Katherine says

      March 11, 2023 at 9:08 am

      5 stars
      I made Tahdig for the 1st time last night. I was nervous that it would be hard to make bit it wasn't. The recipe was simple to follow and the Tahdig came out amazing. I will be making Tahdig frequently.

      Reply
      • Ayeh Manfre says

        March 13, 2023 at 7:29 am

        Your Tahdig looked absolutely amazing and you made me so proud!!

        Reply
    15. Martha says

      May 15, 2023 at 10:00 am

      4 stars
      So you just the thin sliced potatoes @ the bottom of the pot before you put the rice back into the pot on top of the potatoes? You mixed the saffron w/water and pour it in the holes? Would coconut milk/water be good too instead of regular water? Thanks in advanced for your reply

      Reply
      • Ayeh Manfre says

        May 16, 2023 at 5:51 am

        Hi Martha, yes correct the potatoes are placed at the bottom of the pot when the oil is added, then the parboiled rice is poured back in. The saffron water can be drizzled around, doesnt have to be poured directly into the holes as it will slowly drip down into the rice while being cooked. We dont use coconut milk for Persian rice, its always water. Please let me know if you have any more questions xxx

        Reply
    16. Francesca says

      September 03, 2023 at 12:50 am

      If I make this using half the ingredients in a smaller saucepan, will it turn out all right?

      Reply
      • Ayeh Manfre says

        September 08, 2023 at 9:24 pm

        Sure thing 🙂

        Reply
      • Lisa Takab says

        December 02, 2024 at 2:01 am

        5 stars
        I made this last night for friends and it was a big success. My husband is Iranian and he was so impressed he took a photo to send to his mum in Tehran!
        My pan isn’t very non-stick anymore so I used baking paper on the bottom, lots of olive oil and a plain tortilla wrap. Worked perfectly.

        Reply
        • Ayeh Manfre says

          December 02, 2024 at 7:51 pm

          Sounds amazing Lisa! I've never tried it with baking paper so its a great tip, thrilled your husband loved it so much too yay 🙂

          Reply
    17. YVETTE says

      September 13, 2024 at 6:15 am

      5 stars
      CAN WE USE PLAIN BUTTER INSTEAD OPF THE OIL?

      Reply
      • Ayeh Manfre says

        September 13, 2024 at 6:27 pm

        Yes you can 🙂 Its also very popularly made with butter xxx

        Reply
    18. Christine says

      October 20, 2024 at 11:49 am

      5 stars
      This recipe makes excellent crunchy Tahdig!

      Reply
      • Ayeh Manfre says

        October 21, 2024 at 7:24 pm

        Thrilled to hear lovely 🙂

        Reply
    19. Jane says

      December 26, 2024 at 2:45 am

      5 stars
      This Tahdig turns out PERFECTLY every time. Thanks for the delicious food!

      Reply
      • Ayeh Manfre says

        December 27, 2024 at 11:05 pm

        You are so welcome Jane, thrilled to hear xxx

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

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