Persian Tahdig Crispy Rice (Printable)

A golden, crispy tahdig layer atop fluffy, aromatic basmati rice with saffron and yogurt infusion.

# 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 extra for pan
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 the rice under cold water until clear. Soak in salted water for at least 30 minutes, then drain.
02 - Bring a large pot of water to a boil, add drained rice, and cook for 5 to 6 minutes until tender yet firm. Drain and set aside.
03 - Grind saffron threads and steep them in 2 tablespoons of hot water for 10 minutes.
04 - Combine yogurt, 1 tablespoon of saffron water, turmeric (if using), and 1 cup of parboiled rice in a bowl. Mix thoroughly.
05 - In a 10-inch heavy-bottomed pot over medium heat, warm 2 tablespoons oil and 2 tablespoons melted butter.
06 - Spread the yogurt-rice mixture evenly on the bottom of the pot to form a layer.
07 - Gently spoon the remaining rice on top, mound toward center, drizzle remaining saffron water, then poke holes to allow steam to escape.
08 - Cover pot with lid wrapped in a kitchen towel. Cook over medium heat for 10 minutes, then reduce to low and cook for 35 to 40 minutes to form the crust.
09 - Remove from heat; let rest 5 minutes. Carefully invert pot onto a serving dish so the crispy crust is on top. Serve immediately.

# Expert Tips:

01 -
  • That golden, shattered crust is pure joy—crispy, caramelized, and impossible to stop eating.
  • It feels like an impressive dinner party dish but actually rewards you for patience rather than complicated techniques.
  • The saffron-scented rice stays tender and fragrant while the tahdig layer does all the showstopping work.
02 -
  • If your pot doesn't have a tight-fitting lid, the rice will steam unevenly and the tahdig won't form properly; invest in a good heavy-bottomed pot with a lid that seals.
  • The wrapped-towel trick is essential—it absorbs condensation so the tahdig crisps instead of turning steamed and soggy.
  • Don't skip the 5-minute rest; those minutes let the crust firm up enough that inversion doesn't tear or crumble it.
03 -
  • Don't be tempted to peek under the lid—every time you lift it, steam escapes and the tahdig's crust development suffers.
  • Use a nonstick or well-seasoned heavy pot; tahdig is sticky business, and a good surface makes inversion infinitely less stressful.
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