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Persian Rice with Tahdig

Servings

10

Prep Time

10 minutes

Cooking Time

1 hour

INGREDIENTS

  • 3 cups of long grain basmati rice

  • 6 tablespoons of salt

  • 6 tablespoons of clarified butter (ghee) or butter

  • 12 cups of water

  • 5-6 strands of saffron

  • 1/2 cup of boiling water

  • 1 tsp of white granulated sugar

When you hear of Persian Rice with Tahdig, only one thing comes to mind- ABSOLUTE DELICIOUSNESS! Persian Rice is long-grained, shiny, mouth-watering, saffron stained grains of rice that look like jeweled rice with pieces of golden and crispy Tahdig (crispy potatoes or rice).

Persian Rice with Tahdig involves a two-step cooking process where the rice is first par-boiled and then steamed to perfection and Tahdig simply means the crispy bottom layer of the rice. You can use rice or potatoes as Tahdig. Some people also use naan as Tahdig.

The credit for this rice goes to the country which is not only famous for its poetry, architecture, plush rugs, and lush gardens but it is also renowned for its rich and luxurious cuisine.

Iran’s cuisine includes a variety of rice dishes and I could write a whole book on it. Baghali Polo (rice cooked with fava beans and dill), Zereshk Polo (barberry rice) are just to name a few. Rice to Iran is what roti is to India. No meal is complete without rice.

Persian Rice is something I grew up eating (almost on a daily basis) and till today it remains one of my favorite rice in the world. A lot of people are intimated by trying to make this rice as it has a few steps but trust me when I tell you this that it is the easiest rice to make and the only thing it requires is love and patience. I will help you demystify this recipe.

What does Chelo mean?

You may have heard of Chelo Kebab or may have seen it on a menu at an Iranian restaurant. Chelo simply means cooked rice and it is traditionaly eaten with kebabs, which is where the name chelo kebab comes from.

What type of rice should you use?

In order to achieve the best results, you should use long grain basmati rice. This is not to say that no other type of rice can be used, but if you are after perfection, then stick to the long grain rice. I personally love Kohinoor long grain basmati rice for its flavor and grains.

Can you make Persian Rice without Saffron?

Yes, you can make this rice without saffron. My mom saved the saffron (as it is extremely expensive) for special occasions and a wow factor! You can achieve the same taste without adding saffron.

Chef’s Suggestions for Perfect Persian Rice

  • Use long grain basmati rice
  • Use good quality saffron
  • Soak the rice for a minimum of 1 hour
  • Wash the rice, wash the rice and wash the rice till you have gotten rid of all the starch (this is what causes the rice to be sticky) and are left with clear water to soak the rice in
  • Watch the rice when you are par-boiling it and do not walk away from it. It normally takes about 6-7 minutes to bar-boil on medium to high flame. You will know that your rice is ready when it breaks in half but is still uncooked
  • Use a nonstick pan when cooking your rice. This will make sure that your Tahdig cooks perfectly and will not stick to the bottom of the pan
  • I would highly suggest using clarified butter (ghee) instead of butter or oil. It has a slightly nutty flavor which elevates the taste of this rice
  • Try to use Russett potatoes for the Tahdig
  • Since the rice is delicate try to use a slotted spatula (see in “My Recommended” products below)
  • You can enjoy this rice with anything but it tastes amazing with my
  • Ghormeh Sabzi
  • Goat Curry
  • Seekh Kebabs
  • Kubideh (Persian Kebabs)
  1. Wash the rice 8-10 times in cold water till you have gotten rid of all the starch and soak the rice in clear water for a minimum of 1 hour
  2. In a mortar and pestle, add in the saffron threads and sugar and grind it to a fine powder. Soak this powder in boiling water and set it aside
    TIP: cover it with a plate to increase to intensity of the flavor quickly
  3. To prepare for Tahdig, peel 2 russet potatoes and cut them into 1/4 inch slices and soak them in cold water and set aside
  4. Bring the 12 cups of water to boil in a large non stick pot
  5. Add in salt
  6. Drain the water from the rice and add to boiling water and par boil the rice for 6-7 minutes on medium to high flame
  7. Drain the rice in a colander and give it a quick rinse with cold water (no more than 3-5 seconds)
  8. Remove 1/2 cup of bar-boiled rice and mix it with half the saffron liquid and set aside
  9. Using the same non stick pan, place it back on the stove and add in 3 tablespoons of ghee
  10. Drain the potatoes from the water and pat dry them using a papertowel
  11. Layer the bottom of the pot with potatoes and add in rest of the saffron liquid
  12. Allow the potatoes to cook for 2-3 minutes
  13. Cover the potatoes with your drained rice
  14. Add in the rice with saffron liquid on top
  15. Using the back of your spatula or a spoon, make 3-4 holes in the rice and close the lid
  16. Cook the rice on medium to high flame for 10 minutes till the Tahdig is formed at the bottom
  17. Open the lid after 10 minutes and spread the remaining ghee on the sides and middle of the rice, and using a spoon close the holes by covering them with rice
  18. Top the pot with a clean kitchen towel or paper towel
  19. Place the lid over the towel and allow the rice to cook on low flame between 25-30 minutes
  20. After its cooked you can remove the rice and the Tahdig from the bottom of the pan

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