Persian Tahdig Golden Rice (Printable)

Golden, crispy tahdig featuring fluffy basmati rice infused with saffron and aromatic spices in Persian style.

# Ingredient List:

→ 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

# Directions:

01 - Rinse the basmati rice under cold water until the water runs clear, then soak it in salted water for at least 30 minutes before draining.
02 - Bring a large pot of water to a boil, add the drained rice, and cook for 5 to 6 minutes until barely tender but still firm. Drain and set aside.
03 - Grind the saffron threads and infuse them in 2 tablespoons of hot water for 10 minutes to extract color and flavor.
04 - In a medium bowl, combine Greek yogurt, 1 tablespoon of the saffron infusion, turmeric if using, and one cup of the parboiled rice. Mix thoroughly to create the tahdig base.
05 - Warm 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat in a 10-inch heavy-bottomed nonstick pot with a tight-fitting lid.
06 - Spread the yogurt-rice mixture evenly across the bottom of the pot to create a uniform layer.
07 - Carefully spoon the remaining rice atop the tahdig layer, shaping it into a mound toward the center. Drizzle remaining saffron water over the rice and pierce holes with the handle of a wooden spoon to allow steam to escape.
08 - Cover the pot with its lid wrapped in a clean kitchen towel for a tight seal. Cook over medium heat for 10 minutes, then reduce to low heat and continue cooking for 35 to 40 minutes until a golden crust forms.
09 - Remove from heat and let rest for 5 minutes. Invert the pot carefully onto a serving dish so the caramelized tahdig is on top. Serve immediately.

# Expert Suggestions:

01 -
  • The contrast between fluffy, fragrant rice and a shattering golden crust is genuinely addictive and feels fancy without being fussy.
  • It's surprisingly forgiving once you understand the basic technique, making you feel like a more confident cook with each attempt.
  • This dish transforms a simple side into the star of the meal and impresses everyone at the table.
02 -
  • The towel-wrapped lid is not decorative; it creates a seal that traps moisture and ensures the rice cooks evenly while preventing condensation from dripping back onto the rice.
  • Don't skip the resting period after cooking, even though it's tempting, because those 5 minutes allow the tahdig to release from the pan just enough for a clean flip.
  • If your tahdig isn't forming a crust, your heat is too low; if it's burning, it's too high, so listen for that gentle crackling sound as your guide.
03 -
  • Use a heavy-bottomed pot with a tight-fitting lid because thin pots create hot spots that burn the tahdig unevenly, and loose lids allow steam to escape.
  • If your rice sticks stubbornly to the pan after cooking, run a very thin spatula around the edges and let it sit for another 2 minutes before trying to flip again.
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