Persian Tahdig Golden Rice (Printable)

A golden saffron-infused crust atop fluffy basmati rice for flavorful side servings.

# What You'll Need:

→ 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 extra 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 Make It:

01 - Rinse the basmati rice under cold water until clear. Soak the rice in a bowl with salt and enough water to cover for at least 30 minutes, then drain.
02 - Bring a large pot of water to a boil. Add drained rice and cook for 5 to 6 minutes until tender but slightly firm. Drain and set aside.
03 - Grind the saffron threads and steep them in 2 tablespoons of hot water for 10 minutes.
04 - In a medium bowl, combine Greek yogurt, 1 tablespoon of saffron water, turmeric if using, and 1 cup of the parboiled rice. Stir gently to form the tahdig mixture.
05 - Heat 2 tablespoons vegetable oil and 2 tablespoons melted butter over medium heat in a 10-inch heavy-bottomed nonstick pot with a tight-fitting lid.
06 - Spread the yogurt-rice mixture evenly over the bottom of the pot to create a uniform layer.
07 - Gently spoon the remaining rice over the tahdig layer, mounding towards the center. Drizzle the remaining saffron water on top and pierce a few holes through the rice with a wooden spoon handle to release steam.
08 - Cover the pot with a lid wrapped in a clean kitchen towel and cook over medium heat for 10 minutes, then reduce heat to low and continue cooking for 35 to 40 minutes to develop the crispy crust.
09 - Remove from heat and let rest for 5 minutes. Invert the pot carefully onto a serving platter to reveal the crisp tahdig on top. Serve immediately.

# Expert Suggestions:

01 -
  • That crackle when you bite into the golden crust is pure kitchen magic, every single time.
  • The rice stays fluffy and aromatic while the bottom transforms into something crispy and caramelized.
  • It feels fancy enough for guests but simple enough that you'll make it on random Tuesdays for yourself.
02 -
  • The tahdig will only crisp properly if your pan is heavy-bottomed and your heat is steady; a thin pan burns the bottom before the rice cooks.
  • That wrapping-the-lid-in-a-towel step is non-negotiable—it's what keeps the rice fluffy instead of soggy, and it lets the tahdig get properly caramelized.
  • If you smell burning, you haven't failed; lower the heat immediately and trust that what's happening is still beautiful underneath.
03 -
  • A heavy nonstick pot or a well-seasoned cast iron pot is your secret weapon; it distributes heat evenly so the tahdig caramelizes instead of burning.
  • Don't skip the towel-wrapped lid—it's the difference between fluffy rice and soggy rice, and it's the reason the tahdig crisps up properly.
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