Easy Tahdig Recipe - Crispy, golden, fragrant and buttery Tahdig (pronounced Tahdeeg), is a sight to behold.
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.
Mix Yoghurt, Egg, Turmeric and some of the Saffron in a bowl. Add part of the rice and mix.
Add butter and Oil to a non stick pan.
Add the Yoghurt rice mixture and gently press down and up the sides.
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.
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:
More Easy Rice Recipes:
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Easy Tahdig Recipe
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.
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 tsp Salt If using stock, check that it isn't pre salted first
- 3 tbsp Greek Yoghurt
- 1 Egg
- 1 tsp Turmeric Powder
- 3 tbsp Butter
- 2 tbsp 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.
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Combine Yoghurt, Egg, Turmeric, and half the Saffron water in a bowl.
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Add 2 1/2 cups of cooked Rice and add to the Yoghurt mixture.
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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.
Recipe 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.
Roo says
This is the first time I managed to make Tahdig! Thankyou. 🙂
Safira says
That's great! So glad it worked for you. Safira x