Tahdig: Crispy Saffron Rice Recipe

Looking for a show-stopping rice dish that’s packed with flavour, texture, and colour? This Tahdig (crispy saffron rice) recipe is the ultimate centrepiece for any meal. Golden, aromatic, and satisfyingly crunchy, this traditional Persian dish is a celebration of simple ingredients cooked with care – and it's easier to make than you might think!

Comes with a vibrant, zesty side of cooked tomatoes, fresh mint, and red onion – a match made in food heaven.

Course Main Course

Cuisine Middle East

Diet Vegan, Vegetarian

Keyword Crispy Saffron Rice Recipe, Tahdig

Prep Time 20

Cook Time 45

Servings People

Calories 486

Ingredients

400 g basmati rice
3 tbsp plain yoghurt
3 tbsp butter, melted (plus a little extra for greasing)
3 tbsp vegetable oil
1/2 tsp saffron threads or roughly twenty threads, dissolved in 2 tablespoons hot water
Salt, to taste

For the Tomato Side

3 medium ripe tomatoes, chopped
1/2 small red onion, sliced
1 tbsp extra virgin oil
Small handful of fresh mint leaves, finely chopped
Sea salt, to taste
Black pepper, to taste

Instructions

Prepare the Rice

Rinse the rice under cold running water several times until the water runs clear. This helps remove excess starch and ensures the grains stay separate during cooking.

Cook the Rice

Bring a large pot of salted water to a boil. Add the rinsed rice and cook for 5–7 minutes, or until the grains are partially cooked but still firm in the centre. Drain and set aside.

Prepare the Tahdig Base

In a small bowl, combine the plain yoghurt, 1 tablespoon of the saffron water, 2 tablespoons of the melted butter, and 1 cup of the partially cooked rice. Mix well until the rice is coated.

Assemble the Dish

In a non-stick pot or pan, heat the vegetable oil and the remaining melted butter over medium heat. Spread the yoghurt-rice mixture evenly over the bottom of the pan to create the base layer.

Cook the Tahdig

Cover the pot with a clean kitchen towel or tea towel to absorb excess moisture, then place the lid tightly over it. Reduce the heat to low and let the rice cook for about 30–40 minutes. The base will develop a golden, crisp crust while the steam cooks the rest of the rice.

Prepare the Tomato Side

While the rice steams, heat 1 tbsp olive oil in a small frying pan. Add the chopped tomatoes and cook for 5–7 minutes until softened.
Stir in the red onion, mint, salt, and pepper to taste. Remove from heat and set aside.

Serve the Tahdig:

To release the Tahdig, carefully run a spatula around the sides of the pan. Place a large plate over the pan and quickly invert it to flip the rice out. You should see a beautiful golden crust.
Serve hot with the warm tomato-mint-red onion mixture spooned on the side or over the rice.

Notes

Tips

Creating the perfect Tahdig can be a bit tricky for beginners, but with some essential tips, you’ll be on your way to mastering this delightful dish. Start by ensuring your basmati rice is parboiled correctly; it should be partially cooked but still firm. Use a non-stick pot to make flipping the Tahdig onto a serving platter easier and to prevent sticking. Patience is key—allow the rice to cook slowly on low heat to achieve that coveted golden, crispy crust without burning. Use a clean kitchen towel under the pot lid to absorb excess moisture and ensure a crispy texture.

Lastly, resist the urge to check on your Tahdig frequently; lifting the lid too often can disrupt the cooking process. With Nicol Retailer's top-notch ingredients, your first attempt at Tahdig will be a delicious success.

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