Persian Rice with a Golden Tahdig Crust, Step by Step

Fluffy, long-grained rice with a crisp golden crust at the bottom, the tahdig, is the signature of the Persian table. Follow a few simple steps and you'll get the same great result every time.

Soak and parboil

Rinse the rice several times until the water runs clear, then soak it in salted water for at least two hours.

Boil it in plenty of water and drain once the grains are soft outside but still slightly firm in the middle.

Read more: Meal Prep: A Week of Food in Two Hours

The tahdig

Add a little oil and water to the bottom of the pot. For a yogurt tahdig, mix a few spoonfuls of rice with yogurt and saffron and spread it over the base.

Pile the rest of the rice on top in a mound and poke a few holes with the handle of a spoon to let the steam out.

Steam it

Cook on medium heat for ten minutes until steam rises, then wrap the lid in a tea towel, cover and turn the heat down.

Wait fifty minutes to an hour. Set the pot on a cold surface for a few seconds so the tahdig releases easily.

The takeaway

The secret of good Persian rice is soaking, draining at the right moment and gentle steaming. A golden tahdig just needs low heat and patience.

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