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.
Equipment
- Large Nonstick Pot or Deep Nonstick Skillet
- Fine-Mesh Strainer
- Mixing Bowl
- Slotted spoon
- Towel-Lined Lid or Lid + Clean Kitchen Towel
- Large Plate or Platter
Ingredients
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
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!
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.
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.
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.
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.
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!
Notes
Nutritional Value (Per Serving – approx.):
- Calories: ~320 kcal
- Carbohydrates: ~48g
- Protein: ~5g
- Fat: ~12g
- Fiber: ~2g
- Sodium: ~400mg