About this dish
The crispy golden rice crust that forms at the bottom of the pot — the most fought-over part of any Persian meal. Every Persian cook has a different technique: some use yoghurt and egg, others potato or bread. The perfect tahdig is shatteringly crispy outside and fluffy within. A symbol of Persian culinary pride.
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Ingredients
🍚Basmati rice, 2 cups
🧂Salt, 2 tablespoons plus extra to taste
🧈Unsalted butter, 4 tablespoons
🫒Neutral oil (vegetable or sunflower), 3 tablespoons
🥛Full-fat plain yoghurt, 3 tablespoons
🥚1 large egg yolk
🌿Ground turmeric, ½ teaspoon
💧Water, enough to par-boil and steam
Method
Serves 61
Rinse the basmati rice in cold water 4–5 times until the water runs clear, then soak it in cold salted water for at least 30 minutes — this is the secret to long, fluffy grains.2
Bring a large pot of generously salted water to a rolling boil, add the soaked and drained rice, and par-boil for exactly 6–7 minutes until the grains are just tender on the outside but still have a firm, chalky bite in the centre. Drain immediately and rinse briefly with warm water.3
In a small bowl, mix the yoghurt, egg yolk, turmeric, 2 tablespoons of the drained rice, a pinch of salt, half the butter (melted), and all the oil until combined — this is your tahdig base that will create that glorious golden crust.4
Heat a heavy-bottomed non-stick pot over medium heat, add the remaining butter and a splash of oil, then pour in the yoghurt mixture and spread it evenly across the bottom. Let it sizzle gently for about 1 minute until it just starts to set.5
Pile the remaining par-boiled rice gently on top in a pyramid shape — do not press it down. Use the handle of a wooden spoon to poke 5–6 holes down through the rice to allow steam to escape, then place a clean tea towel under the pot lid to absorb moisture.6
Cook on medium heat for 10 minutes until you hear a very faint sizzle, then reduce the heat to the lowest possible setting and cook for a further 35–40 minutes. The patience here is everything — resist lifting the lid too early.7
To release the tahdig, run a spatula around the edges, then place a large flat plate over the pot and flip it confidently in one swift motion. The golden crust should come out in one beautiful, crackly disc — serve immediately and let your family fight over it.User Reviews
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