تهدیگ
Tahdig
The golden crust at the bottom of the pot — the piece everyone fights over.
Prep 10 min · Cook 45 minServes 4Medium
Ingredients
4 pers.
The story behind the dish
Tahdig means 'bottom of the pot'. It is the most prized part of any Persian rice and can be made from rice, bread or potato.
Cooking mode
- 1Heat the oil in a heavy pot.
- 2Mix a ladle of parboiled rice with yoghurt and saffron; spread it over the bottom.
- 3Mound the remaining rice on top.
- 4Steam on low 45 minutes without lifting the lid.
- 5Flip or loosen the crust — it should come out deep golden and crisp.
Tips & troubleshooting
- ✦Low heat and patience — high heat burns tahdig before the rice steams.
- ✦Potato tahdig: line the pot with salted potato slices instead.
