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–+ servings
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
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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 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.

  • Combine Yoghurt, Egg, Turmeric, and half the Saffron water in a bowl.
  • Add 2 1/2 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
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