I carefully but swiftly flip the pot onto the platter, and voila! Before everyone appears a mound of fluffy rice encased in a beautiful golden saffron crust. I have made tahdig hundreds of times, but that’s the beauty of it—no matter how many times you make it, there remains a sense of mystery and anticipation.
What Is Tahdig?
Tahdig is a traditional Persian rice dish that literally means “bottom of the pot.” It gets its name from the crispy, buttery, saffron-hued rice that forms at the bottom of the rice pot. Believe me, it is the best part. Though tahdig is typically made with rice, it isn’t uncommon to create the crust by lining the pot with lavash (or other unleavened flatbread) or slices of potatoes. I take a simpler approach, creating the crisp layer with the rice itself.
How to Get a Golden Crust
There are a few ways to achieve the golden color. I am a minimalist with tahdig, using oil and saffron mixed in with parboiled rice to line the bottom of the pot. Some cooks add yogurt or raw egg (or both) to the parboiled rice mixture, but I find that creates a moister crust—though you achieve a brighter yellow. In my version, saffron is front and center. With its musky aroma, saffron is often referred to as “red gold” since it is one of the world’s most expensive spices. But don’t be alarmed, you won’t need much. When it comes to saffron, a little bit goes a long way; you only need about 2 scant teaspoons for your dish.
What You’ll Need
Here are a few items you will need to make perfect tahdig:
What Rice Makes the Best Tahdig?
White basmati is the rice choice for a tahdig because it retains its shape well, even after it is plunged into hot water. There are several brands from India and Pakistan that you can choose from, such as Tilda, Zebra, Royal, and Daawat. I like to use Tilda brand basmati rice, which doesn’t require a long soak and boils in just 5 to 6 minutes.
Tahdig Basics
If you’re feeling intimidated about making tahdig, please don’t be! I am here to break it down for you with lots of tips and tricks. To start, let’s think of preparing tahdig as a 3-step process.
How to Flip Tahdig
Don’t be afraid to flip it. I have been making tahdig for years and I still get a bit nervous, and that’s okay! I run a spatula or butterknife along the edge of the pan to ensure no rice is sticking to the sides. Then, I make sure my platter is larger than the diameter of the pot so it’s easy to flip. I like to use a tea towel to grip the platter and the handles of the pot. If some of the rice sticks to the pot, use a spatula to scrape it out and patch up your tahdig. It will still be delicious. If you find that your rice is really sticking to the pot, another fix is to fill your sink with ice water so that it comes about 2 inches up the sides of your pot. Submerge the bottom of the pot in the sink for a few minutes. Wipe the pot dry and flip.
Troubleshooting Tahdig
If you can’t tell if it’s done: I recommend letting the rice steam for the amount of time indicated in the recipe, but if you are unsure after that time has elapsed, you can use a spatula to lift the rice slightly from the side of the pan and see if the grains are a deep saffron color and crunchy. If it’s not crispy enough: All pots, brands of rice, and stovetops are different, so it may be a case of trial and error the first few times you make it. You may have to allow the rice to cook another 5 to 10 minutes or turn the burner up slightly from low to medium-low.If it’s burnt: Learn from your mistakes for next time! Adjust the heat and cook time as needed, perhaps shaving off 5 minutes or so.
How to Serve
I love to serve tahdig with vegetarian or meat stew, roast meat, or Persian kebabs. Given my multi-dimensional heritage, I often prepare tahdig for my family alongside a simple Pakistani-style lentil dish or a chicken curry. My favorite comfort food is tahdig with dollops of creamy mast o khiar—a Persian-style cucumber and yogurt side dish.
Rice Dishes for All Occasions
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Fill the bowl with water again, coming 2 inches above the grains, and leave the rice to soak for at least 30 minutes or up to 4 hours. Meanwhile, drain the soaked rice and discard the soaking water. Add the drained rice to the pot. Boil for 5 to 7 minutes, or until the rice is al dente (cooked on the outside and slightly crunchy in the middle). Drain the rice well in a mesh colander and run cool water over it so it stops cooking. Add the rest of the parboiled rice on top of the saffron-infused rice in an even layer without stirring it. Using the handle of a wooden spoon, create 4 to 6 indentions in the rice, making sure you do not disturb the bottom layer. Dot the holes with butter. Turn the burner to medium-high heat and let the rice sizzle for 5 minutes (make sure it doesn’t burn; do not turn the heat to high). After 5 minutes, decrease the heat to the lowest setting and allow the rice to cook until it is cooked through, about 20 more minutes. This will vary according to the pan you are using and the intensity of heat of your burner. Tahdig is all about the crunch, so it is best eaten hot and steaming. You can store it for 3 days in the refrigerator in an airtight container, but you will lose the crunch. Reheat in the microwave or in a saucepan. Sprinkle with a bit of water, cover with a lid, and reheat on low heat until warmed through, 8 to 10 minutes. Love the recipe? Leave us stars below!
