Tahdig
Tahdig, from above
VegIran

Tahdig

Crispy golden rice crust at the bottom of the pot. Everyone fights for it.

90 minTime
7 gProtein each
mildSpice
The bottom of the pot2 chapters · 1 min read

Make it your way

Grandma's wayPersian style.
The original
407kcalsame
7 gproteinsame
1 gfibresame
90minutessame

The original tahdig.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Basmati rice2½ cups, soaked
Butter3½ tbsp
Cooking oil (vegetable oil)2 tbsp
Curd (plain yogurt, natural yoghurt)¼ cup
Saffrona pinch, bloomed
Saltto taste
Waterfor boiling

Method

5 steps
  1. 1Parboil the soaked rice in heavily salted boiling water for 6 minutes. Drain and rinse with cold water.
  2. 2Mix a cup of the rice with the curd and saffron. Heat oil and half the butter in a nonstick pot and spread this mix across the base.
  3. 3Pile the rest of the rice on top in a mound, poke a few holes with a spoon handle and dot with the remaining butter. Cover with a lid wrapped in a cloth.
  4. 4Cook on medium for 10 minutes, then on the lowest heat for 45 minutes.
  5. 5Dip the base of the pot in cold water for a minute, then flip onto a plate.
Serve it like this

Flip onto a platter, crust side up, broken into pieces around the fluffy rice.

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Make it a meal

What goes with Tahdig: a bread or rice, a side, something to drink and something sweet.

With a main Ghormeh sabzi180 min
With a main Fesenjan120 min
With a main Chelo kebab koobideh75 min
With a main Joojeh kebab45 min
On the side Kashk e bademjan60 min
To drink Sekanjabin25 min
Something sweet Sholeh zard90 min
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