Crispy Persian Rice with Potatoes (Tahdig)

Golden, crispy, and irresistibly satisfying — crispy Persian rice with potatoes, also known as tahdig, is the kind of dish that makes you close your eyes with the first bite. It’s one of those recipes where the texture does most of the talking. Soft, fluffy saffron-infused rice on top, and a crunchy, buttery layer of fried potatoes on the bottom that’s so good, people have been known to fight over it at the table. Seriously — it’s that loved.

Making tahdig is like discovering a secret within a dish. It looks like a simple pot of rice when served, but once it’s flipped over and you see that golden potato crust? Magic. And it’s not just about looks — the contrast between the crispy bottom and tender top is what makes it so special. It’s the kind of dish that turns plain rice into the star of the meal.

What’s really fun about this dish is how it turns humble ingredients — rice, potatoes, butter, salt — into something deeply comforting yet celebratory. It’s the kind of food that brings people together. In many Iranian homes, the tahdig layer is the prized part of any rice dish. Everyone wants a piece, and if you’re lucky enough to be the one who cooked it, you get first dibs.

If you’ve never tried making it yourself, it might feel a little intimidating at first. But the truth is, with a few tips and a little patience, it’s completely doable — even on a weeknight. And once you get it right, you’ll want to recreate that crunchy base again and again.

Why You’ll Love It

• That Golden Crunch!: The crispy bottom layer — whether it’s made with sliced potatoes or just the rice itself — is what makes this dish unforgettable. It’s like nature’s potato chip built into a rice dish.
• Simple Ingredients, Big Flavor: You don’t need anything fancy to pull this off. Just rice, potatoes, butter or oil, salt, and optionally saffron — yet the result tastes like something from a high-end restaurant.
• Versatile and Crowd-Pleasing: Serve it with grilled meats, stews, or veggies — it goes with everything. And whether you’re cooking for your family or hosting guests, tahdig always gets people excited.
• Fun to Make and Flip!: There’s a bit of theater in making this dish. That moment you flip the pot and reveal a perfect golden crust? So satisfying — and kind of addictive once you get the hang of it.
• Naturally Gluten-Free and Vegetarian: With no gluten or meat in the base recipe, it’s an easy dish to share with just about anyone at the table.

Ingredient List

For the Rice

• 2 cups basmati rice
• 6 cups water (for boiling)
• 1 tablespoon salt (for boiling water)
• 2 tablespoons plain yogurt
• 2 tablespoons vegetable oil or melted butter
• A generous pinch of saffron threads (optional, for color & aroma)
• 2 tablespoons hot water (for blooming saffron)

For the Tahdig (Crispy Bottom)

• 1 large potato, peeled and thinly sliced
• 2–3 tablespoons vegetable oil or ghee (for frying bottom)
• Salt, to taste

Ingredient Notes

• Basmati rice: Long-grain basmati works best — it cooks up fluffy and separates beautifully. Avoid short-grain or sticky rice.
• Yogurt: Just a spoonful mixed into the bottom layer helps the rice and potatoes bind together and crisp up well.
• Potato: Choose a starchy variety like Russet — it gets extra crispy. Slice it evenly to ensure it cooks at the same rate.
• Oil or ghee: Ghee gives a rich, nutty flavor, but neutral oil works great too. Just be generous — the tahdig won’t crisp without enough fat.
• Saffron: Totally optional, but blooming it in hot water and drizzling it over the top layer of rice adds an iconic golden hue and aroma.

Kitchen Equipment Needed

• Large Nonstick Pot or Deep Nonstick Skillet: Essential for getting that crispy bottom without sticking — a nonstick surface makes the flip-out moment so much easier. I love using my heavy-bottomed nonstick Dutch oven for even heat.
• Fine Mesh Strainer: For rinsing and draining the rice after parboiling — helps remove excess starch so the grains stay fluffy.
• Mixing Bowl: You’ll need this to mix a portion of the rice with yogurt and oil for the tahdig base layer.
• Slotted Spoon: Great for gently transferring the parboiled rice into the pot without excess water.
• Towel-Lined Lid or Lid + Clean Kitchen Towel: Helps trap steam and keeps condensation from dripping back onto the rice — super important for fluffy texture on top and a crispy crust on the bottom.
• Large Plate or Platter: For flipping the finished rice onto — make sure it’s wider than the pot opening so nothing falls apart.

Instructions

Step 1: Rinse and Soak the Rice

• Pour the rice into a bowl and rinse under cold water several times until the water runs mostly clear. This helps remove excess starch and keeps the rice fluffy.
• Soak the rinsed rice in cold water for 30 minutes. Drain just before boiling.

Pro Tip: Rinsing and soaking is the secret to long, separate grains — don’t skip it!

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Step 2: Parboil the Rice

• Bring 6 cups of water to a rolling boil in a large pot.
• Add 1 tablespoon of salt to the water (it should taste slightly salty).
• Add the soaked, drained rice and stir once to prevent sticking.
• Boil for 5–6 minutes, until the rice is just tender but still has a bite (think: al dente pasta).
• Drain the rice using a fine mesh strainer and set aside.

Pro Tip: Don’t overcook — you’ll finish cooking the rice during the steaming step.

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Step 3: Prepare the Tahdig Mixture

• In a small bowl, mix 1 to 1½ cups of the parboiled rice with the yogurt and 2 tablespoons of oil or melted butter.
• If you’re using saffron, bloom it by soaking the threads in 2 tablespoons of hot water for 5 minutes. Set aside.

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Step 4: Layer the Potatoes and Rice

• Heat 2–3 tablespoons of oil or ghee over medium heat in your nonstick pot.
• Arrange the thin potato slices in a single, overlapping layer at the bottom. Sprinkle lightly with salt.
• Spoon the yogurt-rice mixture evenly over the potatoes, pressing gently to create a solid base.
• Pile the remaining parboiled rice on top, shaping it into a gentle mound in the center of the pot.
• Drizzle the bloomed saffron over the top layer of rice (optional but recommended).

Pro Tip: Shaping the rice into a mound helps steam circulate and cook the rice evenly.

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Step 5: Steam and Crisp

• Wrap the pot lid with a clean kitchen towel (or use a towel-lined lid) to catch condensation.
• Cover the pot tightly and cook over medium heat for 10 minutes to create the crispy crust.
• Reduce heat to low and steam the rice for another 30–40 minutes.
• Avoid opening the lid too often — let the steam do its thing.

Pro Tip: You’ll know it’s ready when you smell a toasty, buttery aroma and hear a gentle crackle from the bottom.

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Step 6: Flip and Serve

• Once done, let the pot rest off the heat for 5 minutes. This helps firm up the crust.
• Run a spatula around the edges to loosen the tahdig.
• Place a large serving plate or platter over the pot and carefully flip it over in one confident motion.
• Gently lift the pot to reveal the golden tahdig — crispy potatoes and all.

Pro Tip: Nervous about flipping? You can serve it scooped out and reveal the tahdig at the bottom with a spatula — just as tasty, less pressure!

Tips and Tricks for Success

• Use the right pot: A heavy-bottomed nonstick pot is your best friend here. It helps prevent burning and makes that final flip easier and cleaner.
• Don’t rush the crisping: That golden crust takes time! Medium heat at first helps the potatoes start to crisp, and then low heat finishes it off without burning.
• Towel-trap the steam: Wrapping your lid with a clean kitchen towel keeps the steam in while absorbing condensation — this prevents soggy rice.
• Even potato slices = even crunch: Try to slice your potatoes uniformly (about ⅛-inch thick). Uneven slices may cook unevenly or burn before others are done.
• Let it rest before flipping: Giving the pot a few minutes to rest after cooking helps the crust set and come out in one piece.

Ingredient Substitutions and Variations

• No saffron? Use a pinch of turmeric in a tablespoon of warm water for a budget-friendly golden color and a hint of earthy flavor.
• Try it without potatoes: You can skip the potato slices and just crisp the rice itself for a more classic rice-only tahdig — equally delicious.
• Use Greek yogurt: If regular plain yogurt isn’t available, Greek yogurt works too — just thin it slightly with a splash of water.
• Add a spice twist: Toss a pinch of cumin seeds or ground cardamom into the rice for a subtle aromatic boost.
• Swap oils: Ghee, olive oil, or avocado oil can all be used depending on your taste preference. Just don’t skimp — tahdig needs fat to crisp!

Serving Suggestions

• Serve with a hearty stew: This rice is perfect with Persian stews like ghormeh sabzi or fesenjan. The soft, saucy elements pair beautifully with the crispy base.
• Top with grilled meats or kebabs: Whether it’s chicken, lamb, or beef, anything grilled takes this rice from comforting to completely celebratory.
• Add a side of cucumber yogurt dip (mast-o-khiar): The creamy, cool dip balances the richness of the tahdig and adds a refreshing contrast.
• Include fresh herbs and a simple salad: I love pairing this rice with a plate of fresh parsley, mint, radishes, and a lemon-dressed salad—it lightens the meal and adds brightness.
• My personal favorite? A scoop of this crispy rice with fried eggplant and garlicky tomato sauce—so simple but crazy good!

Storage and Reheating Instructions

• To store: Let leftovers cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
• Keep the tahdig separate (if possible): If you’re able to store the crispy bottom layer separately from the rice, it’ll stay crunchier longer.
• To reheat on the stove: Re-crisp in a nonstick pan over low heat with a splash of oil. Cover with a lid to gently warm the rice without drying it out.
• To reheat in the oven: Spread on a baking sheet and cover with foil. Heat at 350°F (175°C) for 10–15 minutes, then uncover for a few minutes to re-crisp the top.
• Avoid the microwave if you want crunch: It softens the tahdig, so use it only for quick reheating if you don’t mind losing the texture.

Frequently Asked Questions

Can I use another type of rice besides basmati?

Basmati is preferred for its long grains and aroma, but you can try jasmine or other long-grain varieties. Just avoid sticky or short-grain rice—they won’t give you that signature fluff and crisp.

What if my tahdig sticks to the pan?

It happens! If it’s stuck, don’t panic—scoop out the top rice gently and then use a spatula to loosen the crust in pieces. It’ll still be delicious, even if it doesn’t flip out perfectly.

Do I have to use potatoes?

Nope! You can make a plain rice tahdig without the potato layer, or even use thin lavash bread as the base. But the potatoes add an extra crunch and buttery goodness that’s hard to beat.

Can I make this ahead of time?

Yes, but tahdig is best served fresh. If making ahead, store the rice and crust separately if you can, then reheat and re-crisp in a skillet before serving.

How do I get that deep golden color?

Make sure to use enough oil, press the base layer firmly, and give it time. Optional saffron adds a beautiful yellow hue too—but the real color comes from slow crisping over low heat.

Is this dish spicy?

Not at all! It’s aromatic and savory, but not spicy. You can always serve it alongside a spicy side or sauce if you like heat.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!