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Crispy Persian Tahdig Rice with Saffron and Butter

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A simple and forgiving recipe for perfect Persian tahdig rice featuring a golden, crispy saffron and butter crust with fluffy basmati rice.

Ingredients

Scale
  • 2 cups basmati rice (about 400 grams), rinsed and soaked for at least 30 minutes
  • 8 cups water (1.9 liters), for boiling the rice
  • 1 tablespoon salt, for seasoning the boiling water
  • 4 tablespoons unsalted butter (about 60 grams), melted
  • A generous pinch of saffron threads (about 20-30 strands), soaked in 2 tablespoons hot water
  • 2 tablespoons vegetable oil, for greasing the pot
  • Optional: 2 tablespoons plain yogurt (for a tangy crust)

Instructions

  1. Rinse 2 cups (400 grams) of basmati rice under cold water until it runs clear to remove excess starch. Soak the rice in cold water for at least 30 minutes, then drain thoroughly.
  2. Bring 8 cups (1.9 liters) of water to a rolling boil in a large pot. Add 1 tablespoon salt and the soaked, drained rice. Boil uncovered for about 6-8 minutes, stirring occasionally, until grains are soft on the outside but still firm in the center (al dente). Drain the rice immediately in a fine mesh sieve and rinse briefly with warm water to stop cooking.
  3. While the rice is boiling, soak a generous pinch of saffron threads in 2 tablespoons hot water for 10 minutes. Mix this saffron water with 4 tablespoons melted unsalted butter.
  4. In a clean, non-stick or heavy-bottomed pot, heat 2 tablespoons vegetable oil over medium heat. Swirl to coat the bottom evenly.
  5. Pour the saffron butter mixture into the hot oil and spread it evenly across the bottom of the pot.
  6. Using a large spoon, gently pile the drained rice into the pot over the saffron butter layer, mounding it slightly in the center.
  7. Using the handle of a wooden spoon, poke 6-8 holes through the rice mound to let steam escape.
  8. Wrap the lid of the pot in a clean kitchen towel to catch condensation. Cover the pot tightly and reduce heat to low. Cook for 30-40 minutes to form the tahdig crust and finish steaming the rice.
  9. Turn off the heat and let the pot sit covered for 10 minutes. To serve, place a large plate over the pot and carefully invert it to release the tahdig rice.

Notes

Use medium-low heat to avoid burning the tahdig. Wrapping the lid with a clean kitchen towel helps absorb condensation and keeps the crust crisp. If burning smell occurs, reduce heat and add a teaspoon of water around the edges. Soaking saffron is essential for color and aroma. Butter can be substituted with ghee or vegan margarine for dietary preferences.

Nutrition

Keywords: Persian rice, tahdig, saffron rice, crispy rice, basmati rice, butter rice, Persian cuisine, easy tahdig recipe

Find it online: https://tomyumy.com/crispy-persian-tahdig-rice-with-saffron-and-butter-easy-recipe-for-perfect-tahdig/