Tahdig is one of the most beloved parts of Iranian cuisine: rice cooks with a golden, crisp crust on the bottom of the pot. This crunchy layer is so prized that it is often served on its own to share.
Parboil the rice in salted boiling water over medium heat for 6–7 minutes, until the outside is soft but the center remains firm. Drain.
Mix the yogurt, egg yolk, and some of the saffron water with a ladleful of rice. Spread the mixture over the bottom of an oiled pot.
Pile the remaining rice in the pot to form a mound. Drizzle with the oil and saffron water.
Wrap the lid with a clean cloth and cover the pot. Cook over low heat for 40–45 minutes, until the bottom is crisp.
Invert the pot to release the rice, and serve with the crisp bottom facing up.
Store in a covered container in the refrigerator for up to 2 days; reheating will soften the crispy bottom. Allergens: contains milk and dairy and eggs based on the ingredient list. Check packaged product labels for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
