Persian Crispy Saffron Rice (Tahdig)
Persian Crispy Saffron Rice (Tahdig)
Ingredients
For the Saffron Rice
- 2 cups basmati rice, rinsed thoroughly
- 2 teaspoons salt, for boiling rice
- 1/2 teaspoon saffron threads, lightly crushed
- 1/4 cup hot water, for blooming saffron
- 1/2 cup plain full-fat yogurt
- 1/4 cup butter, melted
- 2 tablespoons vegetable oil
Instructions
- 1
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl, cover with fresh cold water, and let it soak for at least 20 minutes.
⏱️ 20 min
- 2
While the rice is soaking, prepare the saffron. Place the crushed saffron threads in a small bowl. Pour the hot water over the saffron and let it steep for at least 10 minutes to allow the color and aroma to fully develop.
⏱️ 10 min
- 3
Bring a large pot of water (about 8 cups) to a rolling boil over high heat. Add 2 teaspoons of salt to the boiling water. Drain the soaked rice and add it to the boiling water. Cook the rice for 6 to 8 minutes, or until it is al dente (cooked but still firm to the bite). The grains should be elongated but not fully cooked through.
⏱️ 10 min
- 4
Drain the par-boiled rice immediately using a fine-mesh sieve. Rinse the rice gently with a little lukewarm water to stop the cooking process and wash off excess starch. Set aside to drain completely.
⏱️ 3 min
- 5
In a medium bowl, combine the plain full-fat yogurt, 2 tablespoons of the bloomed saffron water (reserve the rest), and 1 cup of the par-boiled rice. Mix gently until the rice is evenly coated and has a pale yellow color. This will be your tahdig (crispy bottom) layer.
⏱️ 5 min
- 6
In a large, heavy-bottomed non-stick pot (preferably 10-inch diameter) with a tight-fitting lid, combine the melted butter and vegetable oil. Swirl to coat the bottom evenly. Place the pot over medium heat.
⏱️ 2 min
- 7
Once the oil and butter are hot, carefully spread the saffron-yogurt-rice mixture evenly over the bottom of the pot to form a single layer. Gently press it down with the back of a spoon. Then, carefully mound the remaining par-boiled rice over the tahdig layer, forming a pyramid shape. Use the handle of a wooden spoon to create 3-4 holes in the rice mound, reaching down to the tahdig layer; this allows steam to escape.
⏱️ 5 min
- 8
Cover the pot tightly with the lid. If your lid isn't tight, wrap it in a clean kitchen towel to absorb moisture. Cook on medium-high heat for 10 minutes to initiate the crisping of the tahdig. You should hear sizzling.
⏱️ 10 min
- 9
Reduce the heat to low, drizzle the remaining bloomed saffron water over the rice, and continue to cook for 40 to 50 minutes. The goal is to steam the rice until fluffy and create a golden, crispy tahdig at the bottom.
⏱️ 50 min
- 10
To serve, remove the pot from the heat and let it rest for 5-10 minutes. This helps the tahdig release from the bottom. Place a large serving platter over the pot and, using oven mitts, carefully and quickly invert the pot onto the platter. The crispy tahdig should be on top. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Crispy Saffron Rice (Tahdig)
Ingredients
For the Saffron Rice
- 2 cups basmati rice, rinsed thoroughly
- 2 teaspoons salt, for boiling rice
- 1/2 teaspoon saffron threads, lightly crushed
- 1/4 cup hot water, for blooming saffron
- 1/2 cup plain full-fat yogurt
- 1/4 cup butter, melted
- 2 tablespoons vegetable oil
Instructions
- 1
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl, cover with fresh cold water, and let it soak for at least 20 minutes.
⏱️ 20 min - 2
While the rice is soaking, prepare the saffron. Place the crushed saffron threads in a small bowl. Pour the hot water over the saffron and let it steep for at least 10 minutes to allow the color and aroma to fully develop.
⏱️ 10 min - 3
Bring a large pot of water (about 8 cups) to a rolling boil over high heat. Add 2 teaspoons of salt to the boiling water. Drain the soaked rice and add it to the boiling water. Cook the rice for 6 to 8 minutes, or until it is al dente (cooked but still firm to the bite). The grains should be elongated but not fully cooked through.
⏱️ 10 min - 4
Drain the par-boiled rice immediately using a fine-mesh sieve. Rinse the rice gently with a little lukewarm water to stop the cooking process and wash off excess starch. Set aside to drain completely.
⏱️ 3 min - 5
In a medium bowl, combine the plain full-fat yogurt, 2 tablespoons of the bloomed saffron water (reserve the rest), and 1 cup of the par-boiled rice. Mix gently until the rice is evenly coated and has a pale yellow color. This will be your tahdig (crispy bottom) layer.
⏱️ 5 min - 6
In a large, heavy-bottomed non-stick pot (preferably 10-inch diameter) with a tight-fitting lid, combine the melted butter and vegetable oil. Swirl to coat the bottom evenly. Place the pot over medium heat.
⏱️ 2 min - 7
Once the oil and butter are hot, carefully spread the saffron-yogurt-rice mixture evenly over the bottom of the pot to form a single layer. Gently press it down with the back of a spoon. Then, carefully mound the remaining par-boiled rice over the tahdig layer, forming a pyramid shape. Use the handle of a wooden spoon to create 3-4 holes in the rice mound, reaching down to the tahdig layer; this allows steam to escape.
⏱️ 5 min - 8
Cover the pot tightly with the lid. If your lid isn't tight, wrap it in a clean kitchen towel to absorb moisture. Cook on medium-high heat for 10 minutes to initiate the crisping of the tahdig. You should hear sizzling.
⏱️ 10 min - 9
Reduce the heat to low, drizzle the remaining bloomed saffron water over the rice, and continue to cook for 40 to 50 minutes. The goal is to steam the rice until fluffy and create a golden, crispy tahdig at the bottom.
⏱️ 50 min - 10
To serve, remove the pot from the heat and let it rest for 5-10 minutes. This helps the tahdig release from the bottom. Place a large serving platter over the pot and, using oven mitts, carefully and quickly invert the pot onto the platter. The crispy tahdig should be on top. Serve immediately.
⏱️ 10 min