If you have an Iranian friend or you grew up in an Iranian family, you know that the Tahdig is an inseparable part of Persian rice dishes. Tahdig is a crispy, golden brown crust typically made by cooking Persian rice in a non-stick pot until a crispy layer forms at the bottom of the pot.
What is Tahdig? (Crispy or Scorched Rice)
The word “Tahdig” means the bottom of the pot, which refers to a thin and crispy layer of rice that forms when rice is cooked. Of course, tahdig can be made with other ingredients such as potatoes, bread, lettuce, and various seeds such as sunflower seeds and sesame seeds.
Variations
- Crispy rice tahdig: Traditional rice tahdig is made by cooking Persian rice with oil or butter in a non-stick pot until a crispy and thin layer forms at the bottom of the pot.
- Potato Tahdig: In order to make crunchy potato tahdig, you should layer thin slices of potatoes at the bottom of the pot and add semi-cooked and drained rice on top of the potato layer. Cook the rice for 40-45 minutes on a medium-low heat until the potatoes get a nice crispy texture.
- Saffron Tahdig with yogurt and eggs: This dish is very similar to the recipe of Tahchin and it is made by combining half-cooked and drained rice with bloomed saffron, yogurt, egg yolk, and salt.
- Bread Tahdig: Tahdig Naan or bread Tahdig is usually made with lavash bread. If you don’t have lavash bread, you can use pita bread or flour tortilla instead.
How to make Saffron Rice Tahdig?
- Rinse rice until the water is clear. Soak rice in a large bowl of water. Add 1 tablespoon salt and stir to dissolve. Let it sit for 1-2 hours.
- Drain the soaked rice. Add fresh water into a pot. For every cup of rice add two cups of water. Place the pot on the stove over medium-high heat and bring to a boil. Add 1 tablespoon of salt to the boiling water. Add drained rice to the pot of boiling water and give a quick stir. The rice is done after 8-10 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked by trying a grain.
- Break one grain in half. Rice should be soft on the outside but slightly hard in the middle. Pour rice into the colander to drain; then set aside. In a large pot heat 2 tablespoons of oil or butter. Arrange potato slices or Lavash naan. Pour the drained rice back into the pot and shape it into a pyramid. Place the pot on medium-high heat directly on the stovetop. Cover the lid with a clean dishcloth and put it on the pot. Cover the pot and cook over medium heat until the rice begins to steam. Then lower the heat and cook for about 40-45 minutes or until the crust forms.
How to Make Saffron Tahdig with Yogurt and Eggs?
- Using a mortar and pestle, grind down the saffron threads. Sprinkle ground saffron on 3 tablespoons of boiling water and set aside for at least 10-15 minutes.
- In a bowl, mix together the yogurt, egg yolks, rose water, and bloomed saffron.
- Add 1/3 rice to the yogurt mixture and stir it well.
- Add 3 tablespoons of oil to the rice cooker or a non-stick pot. The pot should be non-stick so that you can flip the rice cake easily without having to worry about the crust sticking to the bottom.
- Pour the saffron rice mixture into the pan. Flatten the first layer with a spoon and then cover the entire surface with the remaining plain rice. Flatten the rice and press it with the back of a spoon.
- Place the pot on medium-high heat directly on the stovetop. Cover the lid with a clean dishcloth and put it on the pot. Cook over medium heat until the rice begins to steam. Then lower the heat and cook for about 45 minutes or until the crust forms.
- When the rice is cooked and the crust is golden and crispy, turn off the heat and let it sit for 5 minutes. Find a serving platter or dish large enough to hold the rice. Cover the pot with the platter, hold them together firmly, and invert onto your platter.
How to Make Potato Tahdig?
Another popular tahdig is a potato tahdig that you can make with sliced potatoes or even grated potatoes. Slice a large potato and place slices on the bottom of the pot. Next, add the semi-cooked and drained rice and let the tahdig turn golden with gentle heat. Place the pot on medium-high heat directly on the stovetop. Cover the lid with a clean dishcloth and put it on the pot. Cook over medium heat until the rice begins to steam. Then lower the heat and cook for about 45 minutes or until the potatoes are crispy and golden.
How to Make Bread Tahdig?
Lavash bread is usually used to make the bread crust, but if you do not have traditional Iranian Lavash bread, you can also use pita bread or flour tortilla because they are thin and give a crispy and good crust. To do this, pour a little oil at the bottom of the pot and let the oil heat. Depending on the size of the pot, place one or two layers of bread on the bottom of the pot to cover the entire surface, and then add the rice.
How to Make Lettuce Tahdig?
First of all, let me say that the lettuce tahdig is great with Baghali Polo and Sabzi Polo. After washing, let the lettuce leaves soak in boiling water for one minute to soften. Put two layers of lettuce on the bottom of the pot and pour the rest of the semi-cooked rice on it.
Expert Tips
To prepare a golden and crispy crust, you need to choose a suitable pot. In order for the tahdig to be completely and effortlessly separated from the pot, you must use non-stick pots.
Tahdig with Rice Cooker
Cooking rice with a rice cooker is both quick and very easy. If you want to prepare the steamed rice, boil the rice in a pot. Turn on the rice cooker. Pour a little oil into the rice cooker. Mix some drained rice and bloomed saffron. Spread saffron rice on the bottom of the rice cooker pot. Scoop the rice back into the pot. Adjust the heat of the rice cooker. If necessary, add half a glass of water and let the rice cook well.
Did you like the classic tahdig recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
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Ingredients
- 3 cups long grain rice
- Water
- 2-3 tablespoons vegetable oil
- Salt, as needed
- 1 lavash naan or potato slices (optional)
Instructions
Step 1
Rinse rice until the water is clear. Soak rice in a large bowl of water. Add 1 tablespoon salt and stir to dissolve. Let it sit for 1-2 hours.
Step 2
Drain the soaked rice. Add fresh water into a pot. For every cup of rice add two cups of water. Place the pot on the stove over medium-high heat and bring to a boil. Add 1 tablespoon of salt to the boiling water.
Step 3
Add drained rice to the pot of boiling water and give a quick stir. The rice is done after 8-10 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked by trying a grain.
Step 4
Break one grain in half. Rice should be soft on the outside but slightly hard in the middle. Pour rice into the colander to drain; then set aside.
Step 5
In a large pot heat 2 tablespoons of oil or butter. Arrange potato slices or Lavash naan. Pour the drained rice back into the pot and shape it into a pyramid. Place the pot on medium-high heat directly on the stovetop. Cover the lid with a clean dishcloth and put it on the pot.
Step 6
Cover the pot and cook over medium heat until the rice begins to steam. Then lower the heat and cook for about 40-45 minutes or until the crust forms.
