Measure 2 cups of basmati rice into a large bowl.

Rinse with cold water, swirling with your hand to release excess starch. Drain. Repeat 3–4 times until the water runs mostly clear.

Cover rinsed rice with fresh water and let it soak for 30 minutes. This helps the grains cook evenly and stay fluffy.

Pro Tip: Soaking helps prevent mushy rice and gives you that perfect tahdig texture — don’t skip it!

Bring 6 cups of water to a boil in a large pot.

Add 2 tablespoons of salt — it should taste like sea water.

Drain the soaked rice and carefully add it to the boiling water.

Cook uncovered for 6–8 minutes, stirring occasionally. The grains should be soft on the outside but firm inside (al dente).

Immediately drain the rice in a fine mesh strainer and rinse with cold water to stop the cooking.

Pro Tip: Don’t overcook! The rice should not be fully done — you're only parboiling it.

While the rice boils, crush 1/4 teaspoon of saffron threads in a small bowl.

Add 1 tablespoon hot water to bloom the saffron. Let it steep for 5–10 minutes.

Set aside.

Pro Tip: Saffron adds aroma, color, and that signature Persian elegance — a little goes a long way!

Step 4: Build the Tahdig Layer

In the same pot (or a nonstick skillet), heat 3 tablespoons of oil over medium heat.

Add 1 tablespoon of butter for flavor (optional but delicious).

For a yogurt tahdig: In a small bowl, mix 1 cup of the parboiled rice with 2 tablespoons plain yogurt and a spoonful of saffron water.

Spread the yogurt-rice mixture (or a lavash/tortilla, if using bread tahdig) evenly over the bottom of the pot, pressing it down gently with a spatula.

Pro Tip: Press the tahdig layer firmly to help it brown evenly and crisp up beautifully.

Gently spoon the remaining rice over the tahdig layer, mounding it in a pyramid shape.

Drizzle the remaining saffron water over the top if using.

Use the handle of a wooden spoon to poke a few holes through the rice mound (this helps steam escape).

Wrap a clean kitchen towel around the lid or use a lid with a built-in steam trap.

Place the lid tightly over the pot.

Cook over medium heat for 8–10 minutes to let the tahdig layer set.

Reduce the heat to low and steam for another 30–40 minutes.

Pro Tip: Don’t peek! Trapping the steam is crucial for fluffy rice and crisp tahdig.

Once done, turn off the heat and let the pot rest (covered) for 5 minutes.

Run a flat spatula around the edges to loosen the crust.

Place a serving plate over the pot and flip quickly to release the tahdig in one dramatic, golden round.

If it doesn't come out whole, don’t worry — just break it into shards and serve alongside the fluffy rice.

Pro Tip: A fish spatula or offset spatula helps lift pieces without breaking the crust.