Persian Saffron Rice With Tahdig

An image of a golden saffron crispy tahdige from the side, showcasing the layers of fluffy rice and crispy crust
Courses ,
Prep Time: 10 min Cook Time: 45 min Total Time: 55 mins
Servings 4
  • 2 cups Basmati Rice
  • 1 teaspoon Salt
  • 1/2 teaspoon Saffron
  • 4 cups Water
  • 100 grams Butter
  • 1 tablespoon Vegetable Oil
  1. Rinse the rice in lukewarm water for 3-4 times, and soak for 30 minutes. 

  2. Pour water in a non-stick pot that the rice will cook in, and allow to come to a boil. 

  3. Salt the water generously, add the juice of half a lemon. 

  4. Add the rinsed and drained rice to the pot and allow to boil on medium heat for 10 minutes, the rice should no longer have a bite to it and it should have stretched in length.

  5. Drain the rice fully in a sieve and rinse with cold water.

  6. Heat up the same nonstick pot and allow for every drop to evaporate then add oil and butter, along with 2 tablespoons of brewed saffron the pot.

  7. Pour the drained rice into the pot, flatten the top, drizzle more saffron and create some holes in the pot using the back of a fork/spoon. This helps for steam to build up in the pot and for the rice to cook thoroughly.

  8. Place a clean dish towel over the pan, cover it with a lid, and cook over medium-low heat for about 30 minutes or until the rice has fully cooked and become fluffy.

  9. Reduce the heat to low and continue to cook for another 10-15 minutes, until the bottom of the rice has become crispy and golden brown.

  10. To serve, gently flip the Tahdig onto a serving platter, so that the crispy side is facing up.

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.