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Also try: What Is Saffron
At a glance: Persian Ghee Rice — Tahdig with Crispy Crust: serves 4, cooked in ghee, with no seed oils.
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
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
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A2 Grass-Fed Ghee- Lodge 12-Inch Cast Iron Skillet
- Eupherbia Grade A+ Saffron Threads
Method
- 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.
- Combine 2 cups of the parcooked rice with the saffron water and 1 tbsp ghee. Mix well.
- 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.
- 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.
- Wrap the pot lid tightly in a clean kitchen towel. Place the lid on the pot. The towel absorbs excess steam and prevents drips.
- Reduce heat to the absolute lowest setting. Cook for 30-35 minutes.
- 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.
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.
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