Classic Persian Rice (Tahdig) in a Rice Cooker
Classic Persian Rice (Tahdig) in a Rice Cooker
Ingredients
- 2 cups Basmati rice
- 6 cups water
- 2 teaspoons salt
- 4 tablespoons butter, melted
- 2 tablespoons plain yogurt
- 1/4 teaspoon saffron threads, crushed
- 2 tablespoons hot water
Instructions
- 1
Rinse the Basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from sticking.
⏱️ 5 min
- 2
In a large bowl, soak the rinsed rice in 4 cups of fresh water with 1 teaspoon of salt for at least 30 minutes. This helps the rice cook evenly and become fluffier.
- 3
While the rice is soaking, prepare the saffron. Crush the saffron threads in a small mortar and pestle or with the back of a spoon. Place the crushed saffron in a small bowl and add 2 tablespoons of hot water. Let it steep for at least 10 minutes to release its color and aroma.
⏱️ 5 min
- 4
After soaking, drain the rice well. Bring 6 cups of water and 1 teaspoon of salt to a rolling boil in a large pot. Add the drained rice and boil for 5-7 minutes, or until the rice grains are elongated but still firm in the center (al dente). They should not be fully cooked.
⏱️ 10 min
- 5
Drain the par-boiled rice in a colander and rinse gently with warm water to remove any remaining starch.
⏱️ 2 min
- 6
In a medium bowl, combine 2 tablespoons of the melted butter, the plain yogurt, and 1 tablespoon of the steeped saffron water. Mix well to create the tahdig mixture.
⏱️ 3 min
- 7
Take about 1 cup of the par-boiled rice and gently mix it into the tahdig mixture until evenly coated.
⏱️ 2 min
- 8
Grease the bottom of your rice cooker pot with the remaining 2 tablespoons of melted butter. Spread the saffron-yogurt-rice mixture evenly over the bottom of the pot. This will form the crispy tahdig layer.
⏱️ 3 min
- 9
Gently mound the remaining par-boiled rice over the tahdig layer in the rice cooker. Do not press down. Use the handle of a wooden spoon to create 3-4 holes in the rice, reaching almost to the bottom. This allows steam to escape and helps the rice cook evenly.
⏱️ 3 min
- 10
Drizzle the remaining steeped saffron water over the top of the rice.
⏱️ 1 min
- 11
Place a clean kitchen towel over the rice cooker pot, then secure the lid tightly. The towel absorbs excess steam, preventing the rice from becoming soggy.
⏱️ 1 min
- 12
Cook on the 'white rice' setting for approximately 45-50 minutes, or until the rice cooker automatically switches to 'keep warm'. If your rice cooker has a specific 'Persian rice' or 'crispy rice' setting, use that.
⏱️ 50 min
- 13
Once the rice cooker switches to 'keep warm', let the rice rest for an additional 10-15 minutes with the lid on. This allows the tahdig to crisp up further and makes it easier to remove.
- 14
To serve, carefully invert the rice cooker pot onto a large serving platter. The golden, crispy tahdig should be at the top. If it doesn't release easily, you can gently pry it with a spatula.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Persian Rice (Tahdig) in a Rice Cooker
- 2 cups Basmati rice
- 6 cups water
- 2 teaspoons salt
- 4 tablespoons butter, melted
- 2 tablespoons plain yogurt
- 1/4 teaspoon saffron threads, crushed
- 2 tablespoons hot water
Instructions
- 1
Rinse the Basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from sticking.
⏱️ 5 min - 2
In a large bowl, soak the rinsed rice in 4 cups of fresh water with 1 teaspoon of salt for at least 30 minutes. This helps the rice cook evenly and become fluffier.
- 3
While the rice is soaking, prepare the saffron. Crush the saffron threads in a small mortar and pestle or with the back of a spoon. Place the crushed saffron in a small bowl and add 2 tablespoons of hot water. Let it steep for at least 10 minutes to release its color and aroma.
⏱️ 5 min - 4
After soaking, drain the rice well. Bring 6 cups of water and 1 teaspoon of salt to a rolling boil in a large pot. Add the drained rice and boil for 5-7 minutes, or until the rice grains are elongated but still firm in the center (al dente). They should not be fully cooked.
⏱️ 10 min - 5
Drain the par-boiled rice in a colander and rinse gently with warm water to remove any remaining starch.
⏱️ 2 min - 6
In a medium bowl, combine 2 tablespoons of the melted butter, the plain yogurt, and 1 tablespoon of the steeped saffron water. Mix well to create the tahdig mixture.
⏱️ 3 min - 7
Take about 1 cup of the par-boiled rice and gently mix it into the tahdig mixture until evenly coated.
⏱️ 2 min - 8
Grease the bottom of your rice cooker pot with the remaining 2 tablespoons of melted butter. Spread the saffron-yogurt-rice mixture evenly over the bottom of the pot. This will form the crispy tahdig layer.
⏱️ 3 min - 9
Gently mound the remaining par-boiled rice over the tahdig layer in the rice cooker. Do not press down. Use the handle of a wooden spoon to create 3-4 holes in the rice, reaching almost to the bottom. This allows steam to escape and helps the rice cook evenly.
⏱️ 3 min - 10
Drizzle the remaining steeped saffron water over the top of the rice.
⏱️ 1 min - 11
Place a clean kitchen towel over the rice cooker pot, then secure the lid tightly. The towel absorbs excess steam, preventing the rice from becoming soggy.
⏱️ 1 min - 12
Cook on the 'white rice' setting for approximately 45-50 minutes, or until the rice cooker automatically switches to 'keep warm'. If your rice cooker has a specific 'Persian rice' or 'crispy rice' setting, use that.
⏱️ 50 min - 13
Once the rice cooker switches to 'keep warm', let the rice rest for an additional 10-15 minutes with the lid on. This allows the tahdig to crisp up further and makes it easier to remove.
- 14
To serve, carefully invert the rice cooker pot onto a large serving platter. The golden, crispy tahdig should be at the top. If it doesn't release easily, you can gently pry it with a spatula.
⏱️ 5 min