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Home » Recipes » Global Recipes » Middle Eastern Recipes

Published: Oct 4, 2022. Post Updated: Jul 30, 2024

Home » Recipes » Global Recipes » Middle Eastern Recipes

Easy Tahdig Recipe

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Easy Tahdig Recipe - Crispy, golden, fragrant and buttery Tahdig (pronounced Tahdeeg), is a sight to behold.

Tahdig on a large gold plate

Tahdig Recipe

With a crispy crunchy vibrant exterior and fluffy interior, this is the most delicious rice recipe.

Tahdig is packed full of delicious buttery flavour and lovely aroma from the joyously vivid Saffron and Turmeric.

What is tahdig?

When I first made Tahdig, it went brilliantly well and we were hooked.

I was so happy that I had somehow managed to take to tahdig making like a duck to water.

Then I made it again and it went wrong and again and yet again it just would not work!

Finally after a couple more tries, it worked!

Below I go into the fool proof technique I use to ensure the rice comes out perfect each time.

Tahdig means crust/bottom of the pot and Chelo refers to the streamed rice -  Chelo Ba Tahdig.

The name refers to the crust that is formed at the bottom of the pot in this recipe.

Underneath that beautiful crust lies the most beautiful buttery saffron infused rice.

The pot is then flipped over so the crispy layer sits on top of the fluffy rice underneath.

There are a variety of ways to make this recipe and the one I will be sharing in my next Tahdig post is one that has a potato layer at the bottom!

Some have Lavash at the bottom.

Some have dry fruits and nuts dotted throughout.

This version is made with a Yoghurt, Saffron and Rice base.

Tip - I used a non stick pan to make it and I do think that this is an essential part of the recipe.

Ingredients Needed

Long grained Basmati Rice-  is what is traditionally used in this recipe. The rice needs to be rinsed several times in a fine mesh strainer until the water runs clear and excess starch is removed.

Saffron -  Lightly ground Saffron threads provides flavour as well as a lovely colour.

Turmeric - Adds an earthy flavour and yellow hue.

Butter - Adds richness, flavour but also crunch!

Oil - This helps to stop the rice sticking to the edge of the pot.

Yogurt - Adds flavour and helps form the crust. Low fat also works.

Egg - Again this helps to make the crust.

How to make it

Grind and soak the Saffron.

Leave it stand for 10 minutes.

Wash and boil the Rice.

Wash the rice in a mesh strainer until the water runs clear. Then boil with Salt and drain. You can also do this in stock if you prefer.

Rice and water in pot

Mix Yoghurt, Egg, Turmeric and some of the Saffron in a bowl. Add part of the rice and mix.

Yoghurt and Egg mixture in bowl

Rice and Yoghurt mix in bowl

Add butter and Oil to a non stick pan.

Butter and Oil in pan

Add the Yoghurt rice mixture and gently press down and up the sides.

Yoghurt rice mix added to pan

Add remaining cooked rice on top of the rice in the pan.

Reduce the heat and cover the pan with a tight lid, wrapped with a clean towel.

Cook on low for 18 - 25 minutes and keep an eye on it.

The time varies quite a bit from cooker to cooker and according to pan thickness.

It can take a long time for the crust to form.

**Keep an eye on it. Although you are not supposed to, I use a rubber spatula to gently lift from the bottom to see is a crust has formed.

Remove the lid, and flip the pot onto a large platter.

Tahdig in platter

What to serve with Tahdig?

Tahdig can be served with a variety of Persian dishes.

Try it with Ghormeh Sabzi (Persian Stew), Maast- o- Khair (Persian Yoghurt Cucumber Dip), Khoresht Gheymey (Beef and Split Pea), Grilled Meats such as Joojeh Kebab and a Persian Salad such as this Shirazi Salad.

Tips and Notes

Check it -I usually slide a flat rubber spatula underneath the bottom corner and lift it slightly to see if the crust is forming well.

Rinse the Rice - Wash the rice in a mesh strainer until the water runs clear.

Use a non-stick pan - I have tried to make this with a normal pan and it doesn't work as well.

Storage and Reheating

Tahdig is best served fresh.

If you have leftovers, store them covered in the fridge with the crispy side facing up.

Tahdig will last in the fridge for up to 3 days.

Reheat in a non stick pan with a little oil, over medium heat, crispy side down until warmed through and crisped on the outside.

Serve with

As well as the suggestions made above, you can also try it with meat such as:

Tandoori Chicken Kebab

Rajma Kebab

The MOST tender Leg of Lamb

More Easy Rice Recipes:

Easy Curd Rice

Chicken and Rice One Pot

Peri Peri Rice

**if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou! x

Tahdig on a large gold plate

Easy Tahdig Recipe

Safira
Easy Tahdig Recipe - Crispy, golden, fragrant and buttery Tahdig (pronounced Tahdeeg), is a sight to behold. With a crispy crunchy vibrant exterior and fluffy interior, this is the most delicious rice recipe.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Sides
Cuisine Persian
Servings 6
Calories 334 kcal

Ingredients
  

  • 10 Saffron threads Ground in pestle and motor
  • 2 cup Basmati Rice Washed until water runs clear
  • 3 l Boiling Water or Stock
  • ½ teaspoon Salt If using stock, check that it isn't pre salted first
  • 3 tablespoon Greek Yoghurt
  • 1 Egg
  • 1 teaspoon Turmeric Powder
  • 3 tablespoon Butter
  • 2 tablespoon Oil Olive

Instructions
 

  • Grind the Saffron in a pestle and motor and then add to 6 tablespoons of warm water in a glass. Set aside for 10 minutes.
  • Fill a large pot with 3 litres of water. Bring to a boil and add Salt. (You can also do this in stock if you prefer). Add the rice, and stir. Cook for 4-5 minutes. Drain and rinse under cold water.

  • Combine Yoghurt, Egg, Turmeric, and half the Saffron water in a bowl.
  • Add 2 ½ cups of cooked Rice and add to the Yoghurt mixture.
  • Heat a wide non stick pan and add Butter and Oil. Add the Yoghurt Rice mixture to the pan and gently press it into the pan and up the sides. Add remaining cooked rice on top and use the bottom of a wooden spoon to poke 4 holes in the rice. Pour over remaining saffron water. Turn heat up to medium high and cook for 5 minutes.
  • Turn the heat down, cover with a tight lid wrapped in a towel. Cook for 18 - 25 minutes. This may take longer. 
Carefully run a rubber spatula along the sides, and flip into a large platter.

Notes

What to serve with Tahdig?

Tahdig can be served with a variety of Persian dishes.
Try it with Ghormeh Sabzi (Persian Stew), Maast- o- Khair (Persian Yoghurt Cucumber Dip), Khoresht Gheymey (Beef and Split Pea), Grilled Meats such as Joojeh Kebab and a Persian Salad such as this Shirazi Salad.

Tips and Notes

Check it -I usually slide a flat rubber spatula underneath the bottom corner and lift it slightly to see if the crust is forming well.
Rinse the Rice - Wash the rice in a mesh strainer until the water runs clear.
Use a non-stick pan - I have tried to make this with a normal pan and it doesn't work as well.
Yoghurt and Egg - This is optional. Many people do it without this.

Storage and Reheating

Tahdig is best served fresh.
If you have leftovers, store them covered in the fridge with the crispy side facing up.
Tahdig will last in the fridge for up to 3 days.
Reheat in a non stick pan with a little oil, over medium heat, crispy side down until warmed through and crisped on the outside.

Nutrition

Calories: 334kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 43mgSodium: 256mgPotassium: 93mgFiber: 1gSugar: 0.4gVitamin A: 219IUVitamin C: 0.2mgCalcium: 33mgIron: 1mg
Keyword Chelo Ba Tahdig, Tahdig
Tried this recipe?Let us know how it was!

 

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Reader Interactions

Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. Roo says

    July 03, 2023 at 4:30 pm

    5 stars
    This is the first time I managed to make Tahdig! Thankyou. 🙂

    Reply
    • Safira says

      July 04, 2023 at 5:26 am

      That's great! So glad it worked for you. Safira x

      Reply

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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