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    Home » Recipes » Grains

    4-Ingredient Tahdig (Persian Crispy Rice)

    Published: Apr 24, 2023 Modified: Apr 24, 2023 by Candice This post may contain affiliate links.

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    Crispy yellow tahdig on a white plate.
    Crispy yellow tahdig on a white plate.

    Will my tahdig come out? That's the question Persian cooks will ask themselves over and over again as their rice crisps up! Tahdig is the amazing result of cooking rice over a long period with oil at the bottom of the pot. If you know how to hone the variables (and the stars are aligned 😉) you get a perfect crispy layer of rice at the bottom of the pot.

    Tahdig is notoriously temperamental, but if you follow this recipe, your tahdig will be perfect every time.

    Crispy yellow tahdig on a white plate.
    Jump to:
    • 🌟Why this recipe works
    • 🧾Ingredients in this recipe
    • 🫕The right pot or pan to use
    • 👩‍🍳How to Make This Recipe
    • 🍚More Persian rice you can turn into tahdig
    • 📋Recipe FAQs
    • 🍲What to serve with Tahdig
    • Tahdig Recipe

    🌟Why this recipe works

    • It actually works! Tahdig is notorious for not always coming out. If you follow the instructions in this recipe from equipment to all the steps, it will come out every time.
    • Right quantity. The amount of rice you use matters. This recipe calls for a minimum of 2 cups of dry rice (preferably 3) so there is enough weight in the pot to create a solid layer of tahdig.
    • Reliable equipment. This recipe calls for a non-stick pot. Dutch ovens, enameled cast-iron pans, and stainless steel pots do not work when making tahdig, not even if you use more oil as other recipes suggest. This will ensure that your tahdig is released from the pot or pan for serving.
    • Even heat. The pot or pan needs to be heated evenly. This recipe explains how to do that no matter what kind of burner you are using.
    • Versatile. This recipe can be used on all Persian rice dishes like Adas Polo and Baghali Polo.

    Why this recipe is dairy-free

    Tahdig is traditionally dairy-free, as it doesn't have any dairy products in its original version. However, some modern variations of tahdig may include dairy-based ingredients such as yogurt or sour cream as a garnish or even butter in the recipe.

    🧾Ingredients in this recipe

    Rice, oil, salt, and saffron on a countertop.
    • Basmati rice - Long grain basmati rice. The two brands I always buy are Dunar Elonga Basmati Rice and Royal Authentic Basmati Rice.
    • Flavorless oil - Vegetable or canola oil work well due to their smoke point, and because they are flavorless.
    • Saffron (optional) - You can buy either ground or whole saffron and grind it yourself. Saffron can be expensive, so it's used sparingly.
    • Salt - You can use sea salt or table salt. Use whatever you would use to season your pasta water.

    🫕The right pot or pan to use

    Some recipes out there say you can use any pot or pan as long as it is well-oiled. That is just not true. If you want a tahdig that comes out every time, use a non-stick pan or pot.

    Choosing a pot or pan depends on a few things:

    • Do you have a lid? You will need a lid that fits the pot or pan you are using. It doesn't have to make a good seal, but it should be about the same diameter.
    • How much rice are you making? The pot or pan you use needs to fit the rice. I am able to fit 3 cups of rice in my 10" non-stick fry pan.

    👩‍🍳How to Make This Recipe

    We will start by washing the rice and getting the saffron steeping. Then, we parboil and steam the rice with plenty of oil to get that crispy bottom.

    White rice soaking in a clear bowl filled with water.
    • STEP 1. Wash the rice in cold water until the water runs clear. Fill the bowl with cold water and let the rice soak until the next two steps are done.
    Marble bowl with ground saffron and two ice cubes in it.
    • STEP 2. In the meantime, prepare your saffron. Grind it using a mortar and pestle, then steep it in 2 tablespoons of hot water, or put a few cubes of ice on it. Set aside.

    ⭐️Pro Tip

    This recipe works with 2-8 cups of dry rice, but it depends on our pot size I can make this recipe with as little as 3 cups in a 10-inch diameter pan. Ideally, you would have no less than an inch and a half of rice in the pot once it's cooked, preferably more.

    Adding salt to a pot of boiling water.
    • STEP 3. Bring about ⅔ a pot water of water to boil. Add 3 tablespoons of salt.
    Rice in a green and metal colander.
    • STEP 4. Drain the water out of the bowl of rice, you can use a fine-mesh colander or sieve.
    Cooking, straining, and adding rice to a fry pan with oil and saffron.

    STEP 5. Add the rice to the boiling water, and cook, like pasta, until al-dente, 5-10 minutes. Stir while it's cooking so the rice doesn't stick to the bottom of the pot (photo 5).

    STEP 6. Drain the rice and gently rinse with cold water to stop the cooking. Taste it for salt. If it's too salty, give it another good rinse with cold water (photo 6).

    STEP 7. Grab your non-stick pot or pan. If it's the same pot you used to parboil the rice, make sure it is clean. Heat it over medium, add 3 tablespoons of oil, half the steeped saffron, and stir to mix (photo 7).

    STEP 8. Top with the drained rice, and form it into a pyramid. Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid on. Cook on medium heat, watching it carefully (photo 8).

    Pouring oil over rice in a fry pan with holes.
    • STEP 9. When the lid gets foggy, for ~5 minutes, pour the rest of the oil, 3 tablespoons, around the edges and over the rice. Add 2 tablespoons of water to the top of the rice. Cover with a lid wrapped in a kitchen towel and lower the heat to medium-low.
    Fry pan topped with a lid that is wrapped in a clean kitchen towel.
    • STEP 10. Steam for 45-60 minutes until the tahdig is golden and crispy.

    ⭐️Pro Tip

    If you are using a small burner or a gas burner, you'll want to rotate the pot every 10-15 minutes to make sure it is browning evenly.

    Yellow saffron rice in a small bowl next to white rice on a black platter.
    • STEP 11. Remove the excess rice from the top of the pot (the part that is domed) and mix in the rest of the (optional) saffron water. You can use a fork to fluff it into a few spoonfuls first, then the rest. Set it aside.
    Crispy rice on a white plate with an upside down fry pan hovering over it.
    • STEP 12. Carefully and with oven mitts, flip the tahdig onto a serving dish.

    ⭐️Pro Tip

    If you're using an old non-stick pan that isn't as effective anymore, you may need help getting the tahdig to release from the pot. You can either run cold water on the outside of the pot or place the pot on a cold, wet kitchen towel to help you.

    🍚More Persian rice you can turn into tahdig

    You can turn either of these rice dishes into tahdig by using the directions in this recipe. Just make sure to use at least 2 cups of rice, preferably 3, and up to 8.

    • Yellow rice with lentils and currants in serving dish with gold spoons.
      Adas Polo - Persian Lentil Rice
    • Green rice with lima beans.
      Baghali Polo - Persian Dill Rice

    📋Recipe FAQs

    What is the best type of rice to use for tahdig?

    Long-grain basmati rice is used to make Tahdig.

    What's the best pan for tahdig?

    Many recipes advise that you can with a regular pot or a Dutch oven, but the most successful and reliable method is to use a non-stick pot or pan that has a lid.

    What's the difference between Tahchin and tahdig?

    Tahdig is made of steamed rice and is a side dish. Tahchin is a full meal with other ingredients such as proteins or vegetables layered with rice.

    How long does it take to make tahdig?

    This recipe takes around 1 hour and 30 minutes to complete. Steaming rice over even heat for a long period with enough oil is the secret to getting that golden, crispy bottom.

    Crispy yellow tahdig on a white plate.

    🍲What to serve with Tahdig

    Pair crispy tahdig with one of these mouthwatering Persian recipes.

    • Ghormeh Sabzi - Beef & Herb Stew with Dried Limes
    • Khoresh e Beh (Persian Quince & Plum Stew)
    • Fesenjoon - Persian Pomegranate & Walnut Chicken Stew
    • Top view of cooked eggplant stew with chicken in red sauce.
      Khoresh Bademjan - Persian Eggplant Stew

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    Crispy yellow tahdig on a white plate.
    Print Recipe
    5 from 4 votes

    Tahdig Recipe

    Crispy tahdig is what you get at the bottom of a pot of Persian rice, and with this recipe, it comes out perfectly every time.
    Prep Time10 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Side Dish
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 6
    Calories: 461kcal
    Author: Candice

    Equipment

    • Non-Stick Pan

    Ingredients

    • 3 cups basmati rice you can use 2-8 cups, depending on your pot or pan, see notes
    • 3 tablespoon salt
    • 6 tablespoons oil flavorless, like vegetable or canola
    • 1 pinch saffron ground and bloomed in 2 tablespoon hot water or over ice

    Instructions

    • Wash the rice in cold water until the water runs clear. This takes 3-6 times. Fill the bowl with cold water and let the rice soak until the next step two steps are done.
    • In the meantime, prepare your saffron. Grind it using a mortar and pestle, then steep it in 2 tablespoons of hot water, or put a few cubes of ice on it. Set aside.
    • Bring about ⅔ a pot water of water to boil. Add 3 tablespoon salt.
    • Drain the water out of the bowl of rice, you can use a fine-mesh collander or sieve.
    • Add the rice to the boiling water, and cook, like pasta, until al-dente, 5-10 minutes. Stir while it's cooking so the rice doesn't stick to the bottom of the pot.
    • Drain the rice and gently rinse with cold water to stop the cooking. Taste it for salt. If it's too salty, give it another good rinse with cold water.
    • Grab your non-stick pot or pan. If it's the same pot you used to par boil the rice, make sure it is clean. Heat it over medium, add 3 tablespoons of oil, half the steeped saffron, and stir to mix.
    • Top with the drained rice, and form it into a pyramid. Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid on. Cook on medium heat, watching it carefully.
    • When the lid gets foggy, ~5 minutes, pour the rest of the oil, 3 tablespoons, around the edges and over the rice. Add 2 tablespoons of water to the top of the rice. Cover with a lid wrapped in a kitchen towl and lower the heat to medium low*.
    • Steam for 45-60 minutes until the tahdig is golden and crispy.
    • Remove the excess rice from the top of the pot (the part that is domed) and mix in the rest of the saffron water. You can use a fork to fluff it in. Set it aside.
    • Carefully and with oven mitts, flip the tahdig onto a serving dish.**

    Video

    Notes

    This recipe works with 2-8 cups of dry rice, but it depends on our pot size I can make this recipe with as little as 3 cups in a 10-inch diameter pan. Ideally, you would have no less than an inch and a half of rice, preferably more.
    * If you are using a small burner, or a gas burner, you'll want to rotate the pot every 10-15 minutes to make sure it is browning evenly.
    ** If you're using an old non-stick pan that isn't as great of a non-stick, you might need some help getting the tahdig to release from the pot. You can either run cold water on the outside of the pot, or place the pot on a cold, wet kitchen towel.

    Nutrition

    Calories: 461kcal | Carbohydrates: 74g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 3493mg | Potassium: 107mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.04IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    1. Lauren

      April 25, 2023 at 9:05 am

      5 stars
      I've been waiting for this one - I've tried making tahdig a few times before and it's never came out right. With this recipe, mine came out perfect the first time! I am definitely saving this for future dinner parties, thank you so much!

      Reply
      • Candice

        April 25, 2023 at 9:08 am

        Awww yay! I'm so glad you liked it, Lauren, and that it came out on your first try... enjoy!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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