Description
A foolproof method for achieving crispy-bottomed Persian rice with a golden crust and fluffy texture on top.
Ingredients
Scale
- 2 cups basmati rice
- Salt, to taste
- Water, for boiling
- 3 tablespoons plain yogurt
- 3 tablespoons neutral oil (like canola or vegetable)
- 2 tablespoons butter
Instructions
- Rinse the rice in a bowl several times until the water runs clear.
- Soak the rice in water with a pinch of salt for at least 30 minutes, then drain.
- Bring a large pot of salted water to a boil. Add the drained rice and boil for 5–7 minutes until just al dente. Drain and rinse with cold water.
- Mix 1 cup of the parboiled rice with yogurt and 1 tablespoon oil.
- In the same pot, heat 2 tablespoons oil and 2 tablespoons butter over medium heat. Add the yogurt rice mixture and spread evenly to form the tahdig layer.
- Gently spoon the remaining rice on top, shaping into a mound. Using the handle of a spoon, poke several holes through the rice to allow steam to escape.
- Wrap the pot lid with a clean kitchen towel and cover. Cook over medium heat for 10 minutes, then reduce to low and cook for 30–40 minutes.
- Once done, invert the pot onto a serving plate to release the golden tahdig layer.
Notes
Serve immediately to enjoy the full crispiness of the tahdig. Avoid lifting the lid during cooking to preserve steam.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg