Tahdig is patience rewarded. Rice cooks gently while the bottom turns impossibly crisp and golden, creating that prized layer everyone waits for. It’s simple, intentional cooking nothing fancy, just care, heat, and time. When it’s flipped onto the plate, it’s more than rice; it’s a moment.
This is Let’s Veg cooking that honors tradition and texture.
Persian Crispy Rice
Persian crispy rice with a golden, crunchy bottom layer. A classic Let’s Veg recipe made with basmati rice and simple ingredients.
Ingredients
Cooking Instructions
- Rinse rice until water runs clear. Soak in salted water for 20-30 minutes.
- Bring a large pot of water to a boil. Add soaked rice and cook for 5-7 minutes, until rice is parboiled (soft on outside, firm inside). Drain well.
- In the same pot, heat olive oil or butter over medium heat.
- (Optional) Mix yogurt with saffron water and 1 cup of the parboiled rice. Spread this mixture evenly on the bottom of the pot.
- Gently mound the remaining rice on top, forming a small pyramid.
- Use the handle of a spoon to poke a few holes through the rice to release steam.
- Cover the pot with a clean towel and place the lid on top.
- Cook on medium heat for 5 minutes, then reduce to low and cook for 30-35 minutes.
- Remove from heat and let rest for 5 minutes.
- Carefully invert the pot onto a serving plate.
Nutrition
Notes
You should hear gentle sizzling near the end that’s the crust forming
Don’t rush the low-heat stage; crispness comes from patience
Variations include potato slices, lavash bread, or Cranberry and mint on top