Fluffy Persian-Style Rice with Crispy Tahdig Crust

Rated 5.0 stars by 1 users

Cuisine

Persian

Servings

Prep Time

1 hour

Cook Time

45 minutes

Calories

240

Persian rice is a culinary marvel that turns a humble grain into a showstopping dish. Unlike standard steamed rice, Persian rice is soaked, parboiled, and then steamed, creating individual long grains that are fluffy, aromatic, and never sticky. But the real star is tahdig — the golden, crispy crust formed at the bottom of the pot, which is considered a delicacy in Iranian cuisine.

Achieving it requires patience and care, but the reward is a dish that’s both texturally complex and visually stunning.

This recipe uses basmati rice, prized for its long, slender grains and delicate aroma. The process may seem elaborate, but once you get the hang of it, Persian rice becomes a reliable foundation for a wide range of meals, from stews like ghormeh sabzi to grilled meats and vegetable dishes.

The saffron infusion adds a warm hue and subtle floral flavour, turning a simple side into a celebration of flavour and culture.

Persian rice is more than a dish — it’s a ritual, a centrepiece, and an edible expression of love and pride.

Image of Fluffy Persian-Style Rice with Crispy Tahdig Crust

Ingredients

2 cups basmati rice
3 tablespoons salt (for soaking + boiling)
6 cups water (for boiling)
3 tablespoons neutral oil (like sunflower or grapeseed)
1 tablespoon butter (optional, for extra flavour)
Pinch of saffron threads (optional)
1 tablespoon warm water (for saffron infusion)

View Cart (0) Checkout

Directions

Rinse the basmati rice under cold water 3–4 times until the water runs clear.
Soak the rice in a large bowl with cold water and 1 tablespoon salt for at least 1 hour (up to 8 hours).
Bring 6 cups of water to a boil in a large pot. Add 2 tablespoons salt and the soaked, drained rice. Boil for 5–7 minutes until al dente (still slightly firm).
Drain the rice and rinse quickly with lukewarm water.
In the same pot, heat oil and butter over medium heat. Optional: dissolve saffron in 1 tbsp warm water and pour half into the oil.
Add a thin layer of rice to the bottom of the pot (this will become the tahdig). Then gently spoon the rest of the rice on top in a pyramid shape.
Wrap the lid with a clean kitchen towel or paper towel, cover tightly, and cook on medium-high heat for 5–7 minutes.
Reduce heat to low and steam for 30–40 minutes.
Remove from heat. If using saffron, drizzle remaining saffron water over the top.
Invert the pot onto a serving platter to reveal the golden tahdig or scoop out rice and serve the crispy crust separately.

Nutrition

Serving Size: 1
per serving: Calories; 240

Amount/Serving % Daily Value

Fat: 6 grams; 8%
Saturated Fat: 2 grams; 10%
Cholesterol: 5 milligrams; 2%
Sodium: 480 milligrams; 21%
Carbs: 41 grams; 15%
Protein: 4 grams; 8%
Sugar: 0 grams
Fiber: 1 grams; 4%

10 Tips for when cooking this dish

Always rinse and soak the rice — this ensures separate, fluffy grains.
Use a non-stick or heavy-bottomed pot for a perfect tahdig.
Don't skip salting the boiling water; it seasons the rice internally.
Be patient when steaming — low and slow yields the best texture.
Wrap the lid tightly with a towel to trap steam and prevent sogginess.
For an even crispier tahdig, use plain yogurt or thinly sliced potato on the base.
Gently spoon the rice into the pot — don’t press it down.
Infuse saffron properly with warm (not boiling) water for best flavor.
Use a heat diffuser if your pot runs hot — it helps prevent burning the tahdig.
Let the rice sit a few minutes before serving to firm up the crust.

Serve it with suggestions

Ghormeh Sabzi (Persian herb stew)
Chicken or lamb kebabs
Grilled vegetables with yogurt sauce
Eggplant stew (Kashk-e Bademjan)
Cucumber yogurt dip (mast-o khiar)
Pickled vegetables (torshi)

FAQ's

Q: What type of rice is best for Persian rice?
A: Long-grain basmati rice is ideal due to its fragrance and non-sticky nature.

Q: What is tahdig?
A: Tahdig is the crispy, golden layer of rice (or potato) formed at the bottom of the pot. It’s highly prized in Persian cooking.

Q: Can I make Persian rice without saffron?
A: Yes, saffron adds flavour and colour but is optional. The dish is still delicious without it.

Q: Why do I need to soak the rice first?
A: Soaking reduces cooking time, improves texture, and ensures fluffier grains.

Q: Can I use brown rice instead?
A: It's not traditional and requires longer cooking, but you can experiment. It won't be as fluffy or form tahdig as easily.

Înapoi la blog

Articol adăugat la coșul dvs.

Fluffy Persian-Style Rice with Crispy Tahdig Crust