Tahdig

The Method for Tahdig

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1. Rinse the rice in several changes of cold water until the water runs clear, then soak it in heavily salted cold water for at least 2 hours.

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2. Grind the saffron with a pinch of sugar and steep it in the hot water.

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3. Bring a large pot of well-salted water to a rolling boil. Drain the rice and add it.

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4. Boil 5 to 6 minutes only. Test a grain: it should be soft outside and still firm in the very centre. Drain immediately in a sieve and rinse briefly with lukewarm water.

   Mark done Start 5 min timer

5. Mix 3 large spoonfuls of the parboiled rice with the yoghurt, egg yolk and half the saffron water.

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6. Heat the oil and half the butter in a heavy non-stick pot. Spread the yoghurt rice across the base in an even layer, or lay the potato slices or lavash down instead.

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7. Mound the remaining rice on top in a pyramid, without pressing it down, and poke five holes through to the base with the handle of a spoon.

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8. Pour the rest of the melted butter and 3 tablespoons of water over.

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9. Cover the lid with a tea towel, tying the corners on top, and clamp it on. Cook on medium heat for 8 minutes, then on the lowest heat for 45 minutes.

   Mark done Start 8 min timer

10. Drizzle the rest of the saffron water over some of the rice, then set the base of the pot in cold water for 1 minute — this releases the crust — and invert onto a plate.

    Mark done Start 1 min timer

Related guides: Prep, cook and total time · Choosing rice.

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Keep an Eye on These

1. Parboil and drain. Absorption-method rice will never make tahdig.
2. The tea towel round the lid keeps the crust dry. Do not skip it.
3. Cold water under the pot for a minute before you turn it out.

A Little Background

Parboiling and draining the rice removes surface starch so the grains steam separately, and it is the only way tahdig works — a pot of absorbed-water rice goes gummy against the base rather than crisping. The wrapped lid catches condensation that would otherwise drip back down and soften the crust.

On the Table Alongside

Ghormeh sabzi or fesenjan · Shirazi salad · Doogh

Keeping Tahdig

Best fresh. Refrigerate 3 days; the crust softens but reheats reasonably in a dry pan.

Common Questions

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.

Gluten-free when made with potatoes rather than lavash flatbread.

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