Persian Tahdig Golden Crust (Printable Version)

Golden tahdig crust atop fluffy saffron-infused basmati rice with hints of turmeric and yogurt.

# What You'll Need:

→ Rice

01 - 2 cups basmati rice
02 - 1 tablespoon salt (for soaking)
03 - Water (for rinsing and boiling)

→ Saffron Mixture

04 - 1/4 teaspoon saffron threads
05 - 2 tablespoons hot water

→ Tahdig Layer

06 - 4 tablespoons plain Greek yogurt
07 - 2 tablespoons vegetable oil, plus additional for greasing
08 - 2 tablespoons unsalted butter, melted

→ Aromatics

09 - 1/2 teaspoon ground turmeric (optional)
10 - 1/2 teaspoon ground black pepper

# How to Make It:

01 - Rinse basmati rice under cold water until clear, then soak in salted water for at least 30 minutes before draining.
02 - Bring a large pot of water to a boil, add soaked rice, and cook for 5 to 6 minutes until slightly firm. Drain and set aside.
03 - Grind saffron threads and steep in 2 tablespoons of hot water for 10 minutes to extract flavor and color.
04 - Combine Greek yogurt, 1 tablespoon of saffron water, turmeric if using, and 1 cup of parboiled rice in a bowl; mix thoroughly to form the tahdig crust mixture.
05 - Heat vegetable oil and melted butter over medium heat in a greased heavy-bottomed, nonstick 10-inch pot with a tightly fitting lid.
06 - Spread the yogurt-rice mixture evenly across the bottom of the pot to create the crispy tahdig layer.
07 - Gently spoon the remaining parboiled rice on top of the tahdig mixture, mounding towards the center; drizzle with remaining saffron water and poke holes for steam release.
08 - Cover the pot with a lid wrapped in a clean kitchen towel and cook over medium heat for 10 minutes, then reduce to low heat and cook for an additional 35 to 40 minutes to develop the crust.
09 - Remove from heat, let rest for 5 minutes, then invert the pot onto a serving dish to reveal the golden, crispy tahdig layer; serve promptly.

# Expert Tips:

01 -
  • That first bite of shattered tahdig is pure theater, and everyone at your table will gasp a little.
  • The fluffy saffron rice underneath stays tender and aromatic while the bottom layer turns into something impossibly crispy and caramelized.
  • It looks like you spent hours in the kitchen, but the active work is surprisingly gentle and forgiving.
02 -
  • If your tahdig breaks when you invert the pot, it means the layer wasn't thick enough or the heat was too high at the start, next time use a slightly larger yogurt-rice base and trust low heat over impatience.
  • Wrapping the lid in a towel isn't optional, it creates a seal that steams the rice properly while also preventing condensation from dripping back onto the tahdig and making it soggy.
03 -
  • Use a heavy-bottomed pot or nonstick pan specifically for tahdig, a thin pot conducts heat too aggressively and will burn your crust before the rice inside is tender.
  • Once you hear gentle crackling sounds from the bottom of the pot after those first 10 minutes on medium heat, you know the tahdig is forming correctly and it's time to turn down to low, trust your ears more than a timer.
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