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Tahdig

Name: Tahdig
Total time: 70 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 3 gō (Japanese rice cup) Rice; 3 tbsp Yogurt; A pinch Saffron; 3 tbsp Butter; To taste Salt

Rice

⏱ 70 min

👥 Serves 4

Difficulty ⭐⭐⭐

The crisp golden crust from the bottom of the rice pot — the most prized part of an Iranian meal.

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📖 The Story Behind This Dish

Tahdig means 'bottom of the pot' — the golden, crisp layer of rice that forms when rice is cooked over butter or yogurt. It's the most beloved part of an Iranian meal. When the pot is flipped and the crust appears on top, it's the highlight of the table, and it's made with special care for guests.

🌆 Where it's eaten: At a family table in Tehran, cheers go up as the pot is turned over to reveal the crisp tahdig.

🥕 Ingredients (serves 4)

Rice 3 gō (Japanese rice cup)
Yogurt 3 tbsp
Saffron A pinch
Butter 3 tbsp
Salt To taste

👩‍🍳 Instructions

Rinse the rice, parboil in salted water, and drain.
Mix some of the parboiled rice with yogurt and saffron water and spread it over the bottom of the pot.
Mound the rest of the rice on top and dot with butter.
Cover with a cloth-wrapped lid and cook on low for 40–50 minutes until a crust forms.
Place a plate over the pot, flip it, and serve with the crust on top.

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