> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Persian Ghee Rice — Tahdig with Crispy Crust - URL: https://thefoodiekitchen.net/persian-ghee-rice-tahdig/ - Published: 2026-09-11T05:39:39.000Z - Updated: 2026-09-12T07:42:36.000Z - Description: Persian tahdig — crispy-bottomed ghee rice, the most prized part of any Persian meal. Seed oil free. Golden crust, fluffy inside. - Author: Savannah Ryan - Tags: MAHA Recipes Tahdig is the crown jewel of Persian cooking — the crispy, golden rice crust that forms at the bottom of the pot. In Iran, the tahdig is the most fought-over portion of any meal. The technique requires a non-stick or well-seasoned pot, patience, and enough ghee to create the crust without burning. Ghee is the traditional fat for tahdig. It handles the sustained medium-low heat without burning and contributes a nutty richness to the crust. Vegetable oil produces a less complex crust with less flavour. ## Persian Tahdig Recipe Serves 4 Prep 10 min Cook 50 min ### Ingredients - 400g (2 cups) aged basmati rice, washed until water runs clear - 3 tbsp ghee (divided) - Large pinch of saffron dissolved in 3 tbsp hot water - 1 tsp sea salt (for parboiling) plus more to taste - Optional for extra crispy crust: mix 2 tbsp yoghurt into the base rice ### Method 1. Soak the washed rice for 30 minutes if time allows. Bring a large pot of water to a boil with 1 tbsp sea salt. Add the rice and parboil for exactly 7 minutes (the rice should be just barely tender with a firm centre). Drain in a colander. 2. Combine 2 cups of the parcooked rice with the saffron water and 1 tbsp ghee. Mix well. 3. Heat 2 tbsp ghee in a non-stick pot (or well-seasoned cast iron) over medium heat until hot. Add the saffron rice mixture as an even base layer — this will become the tahdig. 4. Mound the remaining plain parcooked rice on top in a pyramid shape. Use the handle of a wooden spoon to poke several steam holes down through the rice. 5. Wrap the pot lid tightly in a clean kitchen towel. Place the lid on the pot. The towel absorbs excess steam and prevents drips. 6. Reduce heat to the absolute lowest setting. Cook for 30-35 minutes. 7. To unmould: remove from heat. Run cold water under the base of the pot for 30 seconds to help release the crust. Invert onto a large flat plate. The tahdig should come out as a golden disc. Frequently Asked Questions What if the tahdig sticks? Use a non-stick pot or cast iron seasoned with ghee. The pot must be at the right heat — medium-low, not too hot or too cold. Patience is the technique: do not lift the lid. Is tahdig seed oil free? Yes. Ghee is the only fat. Why wrap the lid in a towel? The towel absorbs steam that would otherwise drip back onto the rice, keeping the crust dry and crispy. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Indian Persian tahdig, ghee rice, biryani — rice dishes cooked in ghee. [Get on Amazon →](https://www.amazon.com/dp/B0DSM61XQX?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)