Kinghat Persian Rice Tahdig

Tahdig is a speciality of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked. It is traditionally served to guests during meal.

The basic of making tahdig is by putting extra cooking fat or oil in the bottom of the rice pot, the bottom layer of the rice gets pan-fried while the rice above steams. There are different ways of making tahdig. The simplest is to use plain rice. Another method is to mix the rice with yogurt to give it a thick, pasty texture before spreading it in the pot. Another technique is to line the bottom of the pot with a layer of flat bread before topping it with rice.

Both the yogurt and bread methods help ensure that the tahdig comes out intact. The other popular method of making tahdig is by adding sliced potatoes to the bottom of the pot making the tahdig aromatic and even tastier.


3 cups of Sella rice or basmati rice

9 Cups of water

¼ cup oil

½ teaspoon saffron threads

1 to 2 tortillas or any type of thin bread.

Salt to taste


Wash the rice and soak covered in water for 4 hours of overnight.

Drain the soaked rice. Cook in a large pot of boiling water with little of salt for 5 to 7 minutes, or until almost cooked not fully cooked.

Drain the rice in a colander in the sink and run cold water over the rice to stop the cooking process.

Use the same pot on medium heat add the oil to cover the bottom of the pot completely.

Grind and dissolve the saffron in 5 table spoon of worm water

Pour the saffron mixture on the oil to give more aromatic flavour to the crispy bottom tahdig. (optional)

Place the tortilla to the bottom of the pot, cover the bottom entirely.

Gently add the rice into the pot. Using end of a wooden spoon make holes to let the steam cook the rice evenly.

Add ½ a cup of water around the edge of the rice. Cover the lid with a tea towel.

Cook over medium high heat for 7 to 10 minutes.

Now lower the heat to medium low and let it cook for 30 minutes. After 30 minutes lower, it to the full and allow another 10 to 15 minutes on very low heat. Let it rest for 10 minutes off the heat. using a round tray covert the pot and gently flip it over like a cake.

Serve warm and fight at the table for the crispy parts. Enjoy with any grills or stew to your liking.


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