Tahdig

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done

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

   Mark done

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

   Mark done

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.

   Mark done

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.

   Mark done

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.

   Mark done

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

   Mark done

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

Chef’s Tips

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

Pairing Suggestions

• Ghormeh sabzi or fesenjan
• Shirazi salad
• Doogh

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.