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Step-By-Step Crispy Rice RECIPE
Tahdig (pronounced “taa-deeg”) which is basically Crispy Persian Rice is one of the my favorite Persian recipes. It’s a rice dish that gets crunchy on the bottom while the rice stays fluffy and buttery. Tahdig, which translates to “bottom of the pot”, is made by cooking rice in a way that creates a crispy, golden, crust on the bottom of the pot.
It’s one of those show stopper recipes that is really impressive for guests. If you’ve never had tahdig before, you’re in for a real treat and if you’re never cooked it before, it’s a lot easier than you’d think!
Crispy Persian Rice Ingredients
- Basmati rice: This long-grain rice is traditional for this recipe because it is light and fluffy once cooked. Also, the long skinny shape helps to create an even layer on the bottom of the pot so it gets extra crispy. However, you can use any long-grain rice like jasmine or long-grain white rice.
- Saffron and turmeric: They give the rice dish their yellow color and sweet, floral flavor but you can leave either of them out. I still recommend using one or the other to get the iconic yellow color for the rice.
- Butter and Olive Oil: You need both for this recipe because butter gives it the rich taste and olive oil has a higher smoke point which allows the bottom to crisp up without burning.
- Greek yogurt: This adds moisture the the fat helps to make a brown crust. You can substitute the same amount of sour cream instead.
- Egg: Helps to bind the rice together as it cooks but you can leave it out.
- Salt: If you think ½ cup of kosher salt is a mistake, don’t worry. It’s only used to cook the rice but then rinsed off. It just helps to really season the rice.
Popular Additions
- Add herbs. There’s a sweet and floral flavor in the rice from the saffron and butter. But you can also mix in some herbs with the yogurt. Try 2 tablespoons fresh cilantro, basil or dill.
- Add protein. This dish is often served as a side, but you can easily turn it into a main course by adding some ground chicken, beef, or lamb. In step five, mix up to 1 cup of cooked ground meat of choice with the remaining rice (not the rice that is pressed into the bottom of the pot) and proceed with the recipe as written.
How to Make Tahdig
My Best Persian Rice Tips
- Make sure to rinse the rice well. I like to use a mesh sieve and agitate the rice with my fingers while running it through cold water until I notice the water runs clear. You can also put the rice in a bowl and rinse with cold water, changing the water a few times, until the water starts to run clear.
- Do not stir the rice once it’s in the pot. Once you’ve added the cooked rice to the pot you are using for the crispy Persian rice, resist the urge to stir it! This will help create that beautiful crispy bottom.
- Change burners if using an electric stove with a glass cooktop. If you’re using an electric stove, make sure to change burners halfway through cooking, when you go from medium-high to medium-low. This will help ensure your rice gets crispy but not burnt from the residual heat.
- Use a non-stick pot or cast iron skillet. A non-stick pot is important for making tahdig because it helps prevent the rice from sticking to the bottom of the pot and makes cleanup easier.
Serving Ideas
Crispy Persian Rice is is a great side dish that goes with Middle Eastern grilled meats. Here are a few that go so well with the rice.
Recipe Help & FAQs
Tahdig is best served fresh, but leftovers can be stored in an airtight container in the fridge up to four days, however I find it’s best if eaten within two days. If possible, store it crispy side up facing so you can easily flip it into a pan when reheating. When reheating, I recommend reheating in a non-stick skillet over medium heat, crispy side down if possible, until warmed through and the exterior is crispy once again. You may need to add a little bit of olive oil or butter to help crisp up the exterior.
You probably don’t want to freeze this recipe. When reheated, the rice will likely be mushy and not as crispy. If you do freeze it, I recommend letting it thaw in the fridge overnight and reheat by following the directions above.
If your rice came out burnt, it was likely because your burner was up too high or too hot for too long. If you have a glass electric cooktop make sure you’re cooking on medium-high for the first part of the recipe, and then switch burners and set the heat to medium-low when you add the lid. This will help prevent burning.
There are a few things that could have gone wrong if your rice is chewy. First, make sure you’re using the correct rice. Second, make sure you’re not stirring the rice when you first add it to the pot. Stirring can agitate the rice and release starch, which makes the rice sticky and prevents it from getting crispy. Finally, make sure you’re using enough oil or butter. The fat helps crisp up the exterior of the rice.
If you don’t have a non-stick pot, you can use a regular pot or Dutch oven, but you will likely need to use more oil or butter. Make sure to heat the pot first and then coat the bottom and sides of the pot well, so the rice doesn’t stick and burn.
More Rice Recipes:
If you try this Crispy Persian Rice recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Crispy Persian Rice Recipe
Video
Ingredients
- 2 cups basmati rice rinsed very well until water runs clear
- ½ cup kosher salt
- ¼ teaspoon saffron threads ground with the bottom of a wooden spoon (optional)
- 3 tablespoons Greek yogurt
- 1 large egg
- 1 teaspoon turmeric
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
Instructions
- Fill a large stockpot with 4 quarts of water and bring to a boil over high heat. Add ½ cup kosher salt (don't worry, you will not be eating all this!). Add the rice, and stir. Cook until al dente, 4-5 minutes. Drain and rinse with cold water to stop the cooking.
- If using saffron, mix 3 tablespoons of water with ground saffron threads in a microwave safe bowl. Microwave for 20 seconds and set aside.
- In a large bowl, mix Greek yogurt, egg, turmeric, and half the saffron water (if using). Remove 2 ½ cups of cooked rice and combine it with the yogurt mixture in the large bowl.
- Set a 10-inch or 11-inch nonstick or cast iron skillet or Dutch oven over medium heat, then add the butter and oil. When butter melts, add yogurt-rice mixture into pan and gently press it in and up the sides.
- Add remaining cooked rice into pan, making sure not to press into the pan and drizzle with remaining half of saffron water (if using). Turn heat up to medium high until rice is sizzling.
- Let the rice cook for 5 minutes, then reduce heat to medium-low, cover with a lid wrapped with a clean towel and cook until rice is fully cooked and the edges are golden brown, 15-17 minutes.
- To remove rice, carefully run a rubber spatula along edges of pan. Top skillet with a plate that’s larger in circumference and carefully and swiftly flip the pan. Top with fresh dill and serve immediately.
Equipment
- 10" Cast Iron Skillet 10 or 11 inch
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Made this once before and it was delicious. Thinking about doing it again using lamb or beef. 9 adults. Do I need to make two? And how much beef/lamb would you recommend? 1 pound per tahdig? Thanks!
I think it’s possible to double the recipe in a larger container but it will be more tricky to flip and make sure that the rice is fully cooked. I think it may be easier to do two and I would use 1.5 pounds of protein per tahdig. Enjoy!
Thank you!🙏
This is my first time making crispy rice, I used my cast iron pan and it came out perfect! I followed the recipe but next time I’m gonna try to add cherries and almonds. Thank you for the recipe!
So happy you liked the recipe, Liz! Yum, cherries and almonds sound like the perfect addition. Thank you!!
Can you use labneh if you don’t have yogurt or sour cream?
I’ve never used labneh to make tahdig, but I think that it could work! It might turn out great, actually. Let me know if you try it and like it!
Made a test run tonight prior to cooking for our Persian friends. Turned out great in my dutch oven!
So happy to hear!