World Flavors Cookbook

Tahdig

The crispy, golden crust at the bottom of the rice pot - considered the most prized part of any Persian rice dish, often made with potatoes or bread.

Cuisine: Iran

Ingredients

• 3 cups Basmati rice, soaked
• 4 tbsp butter
• 1/4 cup vegetable oil
• 2 potatoes, peeled and sliced
• 1/2 tsp saffron water
• Salt

Instructions

1. Parboil rice for 5-7 minutes until slightly soft. Drain.
2. Heat butter and oil in a non-stick pot.
3. Layer potato slices at the bottom.
4. Pour the rice into the pot and level it.
5. Drizzle saffron water over the top.
6. Cover tightly and cook on high for 2 minutes, then low for 40 minutes.
7. Let rest for 5 minutes, then invert onto a plate.
8. The tahdig should be golden and crispy.