Tahdig – Crispy Rice!


Persian Rice (Tahdig)- Our Version


1 ¼ cups basmati rice

3 tbsp full fat greek yogurt

4 tbsp good butter (salted) or a combo of butter and neutral oil

½ tsp saffron threads

¼ c sea salt


  1. Rinse basmati rice until water runs clear and starch is removed, about 4-5 times. Soak rice in warm water for 30 minutes, set aside. 

  2. Boil 2 quarts of water with all the sea salt (saltier than the saltiest seawater!). Add rice and boil for 5-6 minutes, until al dente. Strain rice and rinse with cool water to stop cooking. 

  3. Soak saffron in 3 tbsp hot but not boiling water for 10 minutes. 

  4. Once rice is cooled, gently mix in greek yogurt and the saffron water mixture.

  5. Melt butter in a 10 inch standard non-stick pan on medium heat. Add rice mixture, patting down to make a smooth layer on bottom. Add the rest and level it out. Poke 5-6 holes all over the mixture using the back end of a wooden spoon to allow steam to escape.

  6. Cook on medium heat for 15-20 minutes, turning 90° every 3-4 minutes to assure even browning. Steam should be coming off rice, and edges should be bubbling with butter/oil. 

  7. Turn down heat to low. Continue to cook uncovered about 10-15 minutes until edges start to appear “stuck together”.  Run an offset spatula around edge to assure it all releases. Total cook time about 30-35 min. 

  8. Put a plate over the pan, flip in one confident swoop. 

  9. Cut into pieces and enjoy ☺ Serves 4ish?

Sources I used to make our version-