Perfect Persian Tahdig: Crispy Rice

Rinse Basmati rice thoroughly under cold running water until the water runs clear. Soak for 30 minutes if desired, then drain.

Bring 8 cups of water to a boil in a large non-stick pot. Add 2 tablespoons of salt. Add the rinsed rice and cook for 5-7 minutes, until the rice is al dente (still firm but slightly cooked). It should break easily but not be fully soft.

Drain the rice in a colander and rinse gently with warm water to remove excess starch.

Wipe the pot dry. Add 2 tablespoons of oil or butter to the bottom of the pot. If using saffron, mix it with the yogurt (if using) and a small amount of parboiled rice. You can also add a pinch of turmeric for color if not using saffron.

Spread the saffron-yogurt-rice mixture evenly over the bottom of the pot.

Alternatively, just spread a thin layer of plain parboiled rice mixed with a tablespoon of oil/butter directly onto the bottom of the pot.

Gently mound the remaining parboiled rice over the Tahdig layer, forming a pyramid shape to allow steam to escape.

Cover the pot with a clean kitchen towel (damkoni) secured under the lid, or just a tight-fitting lid. Cook on medium-high heat for 5-10 minutes until steam forms, then reduce heat to low.

After reducing heat, drizzle the remaining 2 tablespoons of oil or melted butter over the rice.

Continue cooking on low heat for 35-45 minutes. The key is consistent low heat to allow the bottom to crisp without burning. You might hear a slight sizzling sound when the Tahdig is ready.

To check, gently lift a small portion of rice near the edge with a spoon to see the color of the crust. It should be golden brown.

Once cooked, remove from heat. Let the pot rest for 5-10 minutes to allow the Tahdig to release. Place a large serving platter over the pot, and carefully invert the pot onto the platter. The Tahdig should come out in one beautiful, crispy piece. Serve immediately.