How To Make A Tahdig - Persian Rice

Ever heard of a Tahdig? It is a Persian way of cooking rice that gives it a crispy top when served and extra texture. Created by the amazing Hami Sharafi @igotitfrommymaman.

What is tahdig

The word “tahdig” translates to “bottom of the pot” in Persian. It’s included in many Persian meals that come with rice and plays an important role in dinnertime. The origins of tahdig can be traced back to when Persians cooked rice over an open fire. It was cooked in a heavy iron pot which meant the bottom layer of rice would turn crispy with a unique flavour and texture that became very popular.

Give it a try and you’ll understand why!

Tahdig recipe

With only a few ingredients, this homely, filling dish is simple to whip up for your family and a great accompaniment to a range of different meals.

Tahdig Ingredients (Serving 6):

• 600g Tilda Pure Basmati dry rice
• 2 tbsp salt
• 1/4 tsp saffron, ground
• 3 ice cubes

Method

1. If you have saffron threads, crush them using a pestle and mortar. Sprinkle the ground saffron over the ice cubes. Set them aside to melt. Do this ideally at least 1 hour ahead of cooking the rice.
2. Wash the rice to rinse off some of the starch. This helps make the rice even fluffier. Bring a pot full of water to boil and add the salt to it.
3. Add the rice to the boiling water. Bring the temperature back to boiling as soon as possible. Let the rice parboil 4 to 5 minutes, stirring occasionally.
4. Transfer the rice to a strainer, rinse it with cool water, then let it drain.
5. Combine about a quarter of the rice with the saffron water until it is evenly yellow.
6. Place a non-stick stew pot over medium heat. Add enough vegetable oil to cover the bottom of the pot.
7. Transfer the saffron rice to the pot and spread it out evenly. Add the white rice on top and poke 3 holes half-way through the rice, using the back of a spoon. This allows more of the steam to escape from the centre.
8. Cover the lid with a clean kitchen towel. This absorbs the steam, resulting in fluffier rice and crispier tahdig! Close the lid firmly, turn the temperature down to low and don’t open the lid during cooking time. Let the rice steam for around 45 minutes.
9. Replace the lid with an upside down plate and carefully flip it over. Here is your crispy, golden tahdig. Separate the crispy part from the remaining fluffy Tilda Basmati rice, cut it into portion sized pieces and serve alongside the fluffy Basmati rice.

Tahdig cooking tips

Tahdig can take practice to get perfect, it’s a delicate art between ensuring the rice is crispy and not burnt, but once you get the knack it can be easy to create!

Best pan for tahdig

A non-stick or well-seasoned cast-iron pan works best to prevent sticking and ensure an even crust.

Can you make tahdig in a rice cooker?

The good news is you can absolutely cook tahdig in a rice cooker! We would recommend a Persian rice cooker as they have a nonstick interior, making it easier to flip the rice out at the end.

Method

1. Rinse the rice until the water runs clear and add it to the rice cooker.
2. Add water so that it stands about an inch above the rice.
3. Add salt, a knob of butter and 6 tablespoons of oil.
4. Use the appropriate settings on your rice cooker to cook the rice until it is perfectly done.
5. Now, turn up the heat and cook for an additional 20 minutes.
6. Add saffron water to taste and flip the rice carefully onto a plate.

Our top tip is to place a dish towel under the lid.  This keeps the steam and the moisture from escaping whilst the rice is cooking.

Best rice to use for cooking tahdig

Basmati is the traditional rice used to make tahdig, you can use brown rice in a pinch, but keep in mind that it will need extra rinsing and a longer cooking time. This recipe also works perfectly with leftover rice as it’s already cooked through, just be sure to spread it evenly in a thin layer over the pan.