Tahdig is a Persian rice dish, cooked in two stages, that has a very crispy bottom. The word tahdig itself is Persian for “bottom of the pot.”
Imagine biting into a piece of crispy, golden rice that crunches in your mouth while still being soft and fluffy inside. This is tahdig, a beloved part of Persian cuisine. The name “tahdig” literally means “bottom of the pot,” which perfectly describes how this delightful dish is made.
What is Tahdig?
Tahdig is a special part of Persian rice dishes where the bottom layer of the rice becomes crispy and golden during cooking. It’s made by cooking rice in a way that creates a crunchy crust at the bottom of the pot. This crust can be made from plain rice, or it can include additional ingredients like potatoes, bread, or even yogurt.
ALSO READ: Zucchini Noodles with Avocado Pesto & Shrimp
Tahdig: The Golden Persian Rice Delight
Course: MainCuisine: PersianDifficulty: Easy8
servings10
minutes35
minutes224
kcalTahdig is a Persian rice dish, cooked in two stages, that has a very crispy bottom. The word tahdig itself is Persian for “bottom of the pot.” The crusted rice that is found at the bottom of the pan, after the rice cooks, is the hallmark of the dish as well as the most coveted part. It can be served alone, as is, or as a side dish with stews and other main dishes.
Ingredients
2 cups uncooked rice, basmati, jasmine, or white – your choice
4 cups water
1 teaspoon kosher salt
3 tablespoons olive oil or unsalted butter
Directions
- Gather the ingredients.
- Rinse and drain the rice. Combine the rice and water in a medium saucepan and bring to a boil. Reduce heat to medium-low, add salt, and stir. Cover the pot and simmer until the rice is tender and the water is absorbed, 10 to 13 minutes, depending on the rice you’ve selected. Adjust the heat as necessary to avoid boiling over.
- In a large, nonstick skillet or saute pan, heat the oil on medium heat. Be sure to coat the sides and bottom of the pan with the oil. When the oil shimmers, add the cooked rice and “mash” it with a spoon to compact it, ensuring it is evenly spread over the pan’s surface.
- Cover and cook on medium heat until you hear the rice sizzle, and it begins to smell nutty, occasionally rotating the pan over the burner to a different position to avoid burning, 15 to 20 minutes.
- Once the rice is done, remove the lid. Run an offset spatula or butter knife around the edges of the skillet to loosen the rice. Carefully flip the rice over onto a serving dish so the crusted rice is now on top. The rice should be golden brown in places, have a thick, crispy top, and be soft below the surface.
Notes
- Get a boost of flavor and color by adding a pinch of turmeric or dissolving some saffron threads in the rice cooking water.
- Make an herbed version by including finely chopped cilantro, or parsley.
