Persian Tahdig Golden Rice (Print Version)

Aromatic basmati rice topped with a golden, crispy tahdig crust infused with saffron and spices.

# What to Use:

→ Rice

01 - 2 cups basmati rice
02 - 1 tablespoon salt (for soaking)
03 - Water (for rinsing and boiling)

→ Saffron Mixture

04 - 1/4 teaspoon saffron threads
05 - 2 tablespoons hot water

→ Tahdig Layer

06 - 4 tablespoons plain Greek yogurt
07 - 2 tablespoons vegetable oil (plus additional for pan)
08 - 2 tablespoons unsalted butter, melted

→ Aromatics

09 - 1/2 teaspoon ground turmeric (optional)
10 - 1/2 teaspoon ground black pepper

# How to Prepare:

01 - Rinse basmati rice under cold water until water runs clear. Soak in salted water for at least 30 minutes, then drain.
02 - Bring a large pot of water to a boil. Add drained rice and cook for 5–6 minutes until tender but still firm. Drain and set aside.
03 - Grind saffron threads and steep in 2 tablespoons of hot water for 10 minutes to release color and aroma.
04 - In a medium bowl, combine Greek yogurt, 1 tablespoon saffron water, turmeric (if using), and 1 cup of the parboiled rice. Mix thoroughly to create the tahdig base.
05 - Heat 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat in a nonstick or heavy-bottomed 10-inch skillet or pot with a tight-fitting lid.
06 - Spread the yogurt-rice mixture evenly on the bottom of the heated pan to form a uniform tahdig crust.
07 - Spoon the remaining parboiled rice gently over the yogurt layer, mounding toward the center. Drizzle remaining saffron water on top. Pierce rice several times with wooden spoon handle to allow steam to escape.
08 - Cover the pot with a lid wrapped in a clean kitchen towel to absorb condensation. Cook over medium heat for 10 minutes, then reduce heat to low and continue cooking for 35–40 minutes to develop the crispy tahdig layer.
09 - Remove from heat and let rest for 5 minutes. Carefully invert the pot onto a platter so the golden tahdig is on top. Serve immediately.

# Expert Advice:

01 -
  • That crispy, caramelized bottom layer (tahdig) is pure magic—it's the texture you chase with a fork while everyone watches enviously.
  • The saffron gives it an elegant, aromatic quality that makes even a simple side dish feel like celebration food.
  • Once you nail the technique, you'll be making this for every dinner party because it always impresses and tastes restaurant-quality.
02 -
  • The yogurt-rice mixture is crucial for tahdig formation—don't skip it or substitute it; the yogurt's acidity and fat create the chemical reaction that produces that golden crust.
  • The wrapped lid trick actually works because the towel absorbs condensation that would otherwise drip back into the rice and make it soggy.
  • Resist the urge to peek constantly; every time you lift the lid, you release steam and disturb the crust formation—trust the process and let it work.
03 -
  • Test the rice doneness during parboiling by biting a grain—you want it yielding but with a slight firmness in the center because it finishes cooking in the pot with steam.
  • If you're nervous about flipping, place a flat serving platter near the stove before you start cooking so it's ready the moment you need it.
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