Ingredients
Rice Preparation
- 2 cups basmati rice
- Salt (for soaking and boiling)
Saffron Layer
- 1 large pinch saffron threads
- 3 tablespoons olive oil
- 1 teaspoon ground turmeric
Instructions
- Rinse and Soak the Rice: Rinse the basmati rice several times in a large bowl until the water runs clear to remove excess starch. Then, fill the bowl with fresh water, add a generous pinch of salt, and let the rice soak for about 20 minutes while you prepare the boiling water. Reserve 3 tablespoons of this hot soaking water for blooming the saffron later.
- Parboil the Rice: Bring a large pot of generously salted water to a rolling boil. Drain the soaked rice thoroughly and add it to the boiling water. Cook uncovered on medium-high heat for 7–8 minutes, skimming off any foam that rises to the surface. The rice should be tender on the outside but remain firm inside. Drain the rice and rinse briefly under cold water to stop the cooking process.
- Prepare the Saffron: Using a mortar and pestle, crush the saffron threads to release their full aroma and color. Add the crushed saffron to the reserved hot water and let it bloom for a few minutes, intensifying the flavor and coloring.
- Create the Tahdig: Heat a 10 to 12-inch nonstick skillet over medium heat. Add the olive oil, bloomed saffron water, and turmeric to the pan, swirling to coat the bottom evenly and infuse it with vibrant color and flavor.
- Layer the Rice: Spoon a thin, even layer of the parboiled rice onto the saffron mixture in the skillet; this will form the crispy tahdig layer. Then, add the remaining rice on top, shaping it into a gentle mound. Use the handle of a spoon or spatula to poke several holes into the rice mound to allow steam to escape during cooking.
- Steam and Cook: Wrap the skillet lid with a clean kitchen towel to absorb moisture and prevent it from dripping back onto the rice. Cover the skillet and cook over medium to medium-high heat for about 30–35 minutes until you hear gentle crackling sounds, indicating the tahdig is forming a golden crust. If your stove heats too hot, reduce the heat to avoid burning.
- Flip and Serve: Remove the lid and place a serving plate over the skillet. Carefully invert the skillet to release the rice, revealing the golden, crispy tahdig on top. Alternatively, serve by spooning out the rice and breaking the tahdig into pieces to enjoy alongside the fluffy rice.
Notes
- For best results, use high-quality basmati rice to achieve fragrant, fluffy grains.
- Make sure to regulate stove heat carefully during steaming to avoid burning the crust.
- Wrapping the lid with a kitchen towel helps absorb excess moisture and ensures a crisp tahdig.
- Use a nonstick skillet to make flipping easier and cleaner.
- Serve tahdig immediately for optimal crispiness.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Persian
