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

Course: Side Dish

Cuisine: Persian

Servings:

Calories: 284kcal

Prep Time5

Cook Time1

Total Time1 5

▢ 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.

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 ❤️

** 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

Keywords: persian, rice, tahdig