🍚 Tahdig
Tahdig is the golden, crunchy layer of rice that forms at the bottom of the pot when Persian rice is steamed. A mixture of rice, yogurt and saffron is spread over hot oil, then the pot is covered and the rice cooks slowly until the base turns into a crisp disc. It is turned out whole, broken into pieces and served alongside stews; diners often compete for the best piece.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g basmati rice
- 3 tbsp oil
- 3 tbsp plain yogurt
- ¼ tsp saffron, ground and steeped in 2 tbsp hot water
- 1 tbsp salt for the boiling water
Method
- Soak the rice for 1 hour, then boil in salted water for 6–7 minutes until just soft outside; drain.
- Mix 4 tbsp of the rice with the yogurt and saffron water.
- Heat the oil in a non-stick pot, spread the yogurt rice firmly over the base, then mound the rest of the rice on top.
- Poke a few holes, cover the lid with a towel and cook on low heat for 45–50 minutes.
- Invert onto a plate so the golden crust is on top and break it into pieces.
How to make it lighter
- Use a good non-stick pot so less oil is needed; 1 tbsp oil ≈ 120 kcal.
- Treat it as a side: a palm-sized piece next to a vegetable stew.
- Choose plain low-fat yogurt for the crust layer.
History
The name means 'bottom of the pot' in Persian, and tahdig is a prized part of Iranian rice cooking. Besides the rice version, cooks also make it with flatbread or sliced potato at the base of the pot.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →