Tahdig

★★★★4.9· 721 ratings

·Serves 6

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.

IngredientsServes 6

🍚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

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.

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.

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.

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.

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.

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.

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.

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