Persian Tahdig (Crispy Rice Recipe)

overhead image: spoon on a plate of Persian crispy rice

5 from 7 votes

Persian Tahdig (Crispy Rice Recipe)

This recipe for Persian crispy rice, also known as tahdig, features a crispy buttery layer atop tender, fluffy basmati rice.

Prep Time35

Cook Time1 5

Total Time1 40

Course: Side Dish

Cuisine: Persian

Servings:

Author: Kevin

Ingredients

3 cups white basmati rice (See Note 1)
Kosher salt
4 tbsp butter or ghee
1 tbsp olive oil
1/8 tsp ground saffron steeped in 1/4 cup warm water
1/2 tsp advieh

US Customary - Metric

Instructions

Using a mortar and pestle or in the palm of your hand, grind the saffron threads to a powder and mix with advieh and the water to steep and bloom. Set aside.
Place the rice in a medium bowl, and fill it with cold water. Gently wash the rice by swishing it around with your hand, then drain. Repeat until the water runs clear, about 5 times. Cover the rice with 5 cups cold water, 2 tablespoons kosher salt, and stir. Soak the rice for at least 30 minutes.
Fill a large stock pot or Dutch oven with 12 cups of water. Bring to a boil, and add 1/4 cup kosher salt. Drain the rice (but don’t rinse) and add it to the pot. Stir once gently and boil 4 minutes (as soon as you see the first of the rice grains pop up), and set your timer for 5 minutes (See Note 2).
Drain rice in a colander and give it a very quick rinse with lukewarm water. Test the rice; if it’s too salty give it another quick rinse. Set aside to drain completely. Wash and dry the pot, if using the same pot.
Set the rice pot over medium-low heat. Add 2 tablespoons of the butter (or ghee), olive oil, 1 tablespoon of the saffron water and melt the butter (or ghee). Swirl it around so it evenly covers the bottom of the pot and a little up the sides, adding more butter and/or oil if needed. Work quickly now. As soon as the oil starts sizzling, with a spatula, add enough rice to fully cover the bottom of the pot in a thin layer. Pack down the rice with the back of a spatula. This is your tahdig layer.
Gently spoon the rest of the rice over the tahdig layer in a cone shape, making sure the tahdig layer is covered with more rice. With the handle of a wooden spoon poke a few holes in the rice without hitting the tahdig layer, this allows the steam to escape. Turn up the heat to medium, cover, and cook for 10 to 12 minutes for the tahdig to set.
While the tahdig sets, in a small saucepan or in microwave, melt the remaining 2 tablespoons butter (or ghee) and advieh then add it to the remaining saffron water.
Lift the lid and drizzle the remaining butter saffron mixture over the rice. Drape a kitchen towel on top of pot to catch the condensation. Place the lid firmly back on the pot, making sure the kitchen towel edges are flipped up onto the lid on top.
Reduce the heat to low (depending on your element), and place a heat diffuser under the pot, if you have one. Cook for 30 minutes, rotating the pot a few times for even crisping, until the rice is tender and fluffy and the tahdig is crispy and golden.
Run a rubber spatula around the inside of the pot. Place an appropriate-sized platter over the top of the pot and quickly and confidently flip the pot over. There should be a swish sound of the release of the tahdig. Alternately, you can scoop the rice, on to a platter. Gently remove the tahdig whole or in pieces, and serve it on the side.

Video

Notes

Basmati rice is a must for true Persian rice. Recipe for Chelo ba Tahdig adapted from Naz Deravian's Bottom of the Pot.
What you’re looking for is a grain that is tender on the outside but still with a bite to it on the inside. This can take anywhere between 5 to 7 minutes, depending on the type of rice.

Nutrition