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Persian Tahdig (Crispy Golden Saffron Rice Crust)
The prized crown of Persian cooking: fragrant basmati rice steamed over a layer of butter and blooming saffron that bakes into an intensely crisp, golden, crackling bottom crust.
Prep
30 min
Cook
45 min
Total
75 min
Ingredients
6servings
- Long-grain basmati rice, thoroughly rinsed400 g
- Water for parboiling1500 ml
- Unsalted melted butter60 g
- Bloomed saffron water1 pinch
- Plain yogurt for crust mixture2 tbsp
- Salt2 tsp
Preparation Steps
1
Parboil rinsed basmati rice in salted boiling water for 6-7 minutes until tender outside but firm inside. Drain well in a colander.
7 min timer
2
In a bowl, mix 2 ladles of parboiled rice with yogurt, half the melted butter, and 1 tbsp saffron water.
3 min timer
3
Heat non-stick pot with 2 tbsp butter over medium heat. Press the yogurt-rice mixture firmly across the bottom in an even layer.
4 min timer
4
Mound remaining white rice gently on top. Poke a few steam holes with a wooden spoon handle and drizzle with remaining saffron and butter.
3 min timer
5
Wrap lid with a clean kitchen towel, seal tightly, and steam over low heat for 40 minutes. Invert onto a serving platter to unveil the crispy golden crown.
40 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
