Tahdig

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"TAHDIG / TAHCHIN This is the best rice you’ll ever eat - it is a Persian rice dish with a golden crispy layer and swirls of salty saffron butter!"
-- @londonbruncher

A Note from Feedfeed

This persian rice, also known as crunchy rice, develops a thin crust of slightly browned rice at the bottom of the cooking pot. Flavored with saffron and butter, this dish is flavorful and sure to impress!

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  • Recipe Card
Prep time 1hr 30mins
Cook time 45mins
Serves or Makes: 6

Recipe Card

ingredients

  • 3 cups basmati rice
  • 1/2 cup greek yogurt
  • 1/3 cup butter, melted
  • 1/2 teaspoon saffron threads
  • Salt

Method

  • Step 1

    Rinse the rice for a few minutes until the water runs clear.

  • Step 2

    Put the rice in a bowl with 1 tbsp salt and cover with cold water. Leave to soak for 1-1.5 hours.

  • Step 3

    Put 1/2 tsp saffron threads in a mortar with 1 tsp of salt. Use a pestle to grind it to a powder. Add 1/4 cup boiling water to ‘bloom’ the saffron. Stir in 1/3 cup melted butter. Set aside

  • Step 4

    Put the Greek yoghurt in a bowl and stir in half of the saffron butter mixture.

  • Step 5

    Fill a large non-stick saucepan (about half way) with boiling water from a kettle. Once boiling, season the water generously with salt. Drain the rice and add to the boiling water. Boil the rice for 5-6 minutes until al dente.

  • Step 6

    When the rice is ready, drain it and rinse with cold water to prevent it overcooking.

  • Step 7

    Clean out the non-stick saucepan and brush the sides and base with melted butter.

  • Step 8

    Add 3 cups of the rice to the yoghurt mixture and stir until well combined.

  • Step 9

    Spread the yoghurt coated rice over the base of the pan and bring it slightly up the sides of the saucepan.

  • Step 10

    Top with the rest of the rice and drizzle over the remaining saffron-butter.

  • Step 11

    Wrap the saucepan lid with a tea towel and cover the saucepan.

  • Step 12

    Put the saucepan on a medium-high heat for 5-10 minutes. You should hear the rice sizzling.

  • Step 13

    Lower the heat completely and cook the rice for another 20-25 minutes.

  • Step 14

    Lift the lid and use a spatula to check if the base is golden and crispy. If it’s not, increase the heat to medium-high for a final 5 minutes.

  • Step 15

    When the tahdig is ready, place a plate over the saucepan, and carefully flip it over.