Persian Rice with Crispy Tahdig

A crispy, golden rice dish that completes any meal.

A perfectly crisp and golden Tahdig, ready to be served with its crunchy texture and rich taste.

Have you ever wanted to make that crispy golden rice you’ve seen all over your feed? That’s Tahdig, a Persian rice dish with a perfectly crisp crust that’s as satisfying to eat as it is beautiful to serve.

This recipe has been on my list for a while, and I’m happy to report it's much easier to make than I thought. If you’re looking to impress at your next dinner (or just want to upgrade your weeknight rice game), this is it.

What is Tahdig?

Tahdig, pronounced tah-deeg, means “bottom of the pot” in Farsi. It refers to the golden, crunchy layer of rice at the base of the pot, achieved by pan-frying cooked rice until it crisps up. The top stays fluffy and tender, while the bottom transforms into a crisp, buttery crust—often infused with saffron.

In this version, I keep it simple. You can absolutely add saffron for a more traditional flavor, but even without it, this dish never fails to impress.

Why I Love This Dish

As a Pilates instructor and a busy mom of two, I’m always looking for recipes that are simple, nourishing, and versatile. Tahdig is exactly that. I love pairing it with grilled chicken, a fresh yogurt dip, or a colorful salad. It’s a favorite in our home, and my kids look forward to the crispy layer every time.

A non-stick pot is essential. You want that golden crust to release easily. I always use my go-to Caraway Home pan for perfect results.

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Ingredients

• 2 cups Basmati rice

• 2–3 tablespoons avocado oil (or any neutral oil)

• Salt, to taste

Optional: A pinch of saffron (optional, but adds beautiful color and aroma)

Serves: 5

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Instructions

1. Rinse basmati rice under cold water until the water runs clear. This helps remove excess starch so the rice cooks up fluffy, not sticky.

2. In a non-stick pot, add the rinsed rice and fill with water to just above the first line of your index finger (about 1 inch above the rice). Add a generous pinch of salt. Bring to a boil uncovered and cook for 10 minutes.

3. Steam- Once it reaches a boil, turn off the heat briefly. Wrap the pot lid with a clean paper towel or kitchen towel to catch moisture, then place the lid tightly back on the pot.

4. Turn the heat to low and let it cook for 35 minutes. You’ll know it’s ready when you hear a light sizzle and crackling sound from the bottom of the pot.

5. To serve, carefully invert the pot onto a plate so the crispy, golden crust faces up. It should release in one beautiful, crusted round.

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This dish is simple, comforting, and always a showstopper. While Tahdig isn't meant to be a standalone meal, it makes the perfect base to build around. Pair it with protein, fresh herbs, or a vibrant stew to create a balanced and memorable plate. The contrast between the fluffy rice and crispy crust is what makes it so special—and once you master it, you'll want to serve it with everything.

For more recipes and lifestyle tips, follow me @pilatesbyyas on Instagram!