How To Make Tahdig (Persian Rice)

Slofoodgroup Team December 09, 2020

Tahdig with Crunchy Potato Crust

Tahdig is another classic recipe that every culinary enthusiast should master in the kitchen. It may seem daunting, but it is actually quite simple to make. Also known as scorched rice, or crunchy rice, this delectable Persian side dish consists of a simple, seasoned rice with a crunchy crust that results from the cooking process. Traditionally, the crust is made from the rice, but we decided to put a twist on it and incorporate a crunchy potato bottom. We also love adding a touch of saffron for some color and an extra kick of flavor.

Persian Scorched Rice

Serves: 4

Prep Time: 8‘

Cooking Time: 30’

Additional Time: 0’



  • 1 large potato, thinly sliced
  • 1 cup basmati rice
  • 2 cups water
  • 1 tsp salt
  • 1 tsp vegetable oil
  • few sprigs of Persian Saffron
  1. Start by adding some water to a pot; bring to a boil and add 1 tsp of salt and the saffron;
  2. wash the rice in cold water several times(4-5), eliminating as much of the starch as possible;
  3. throw the rice in salty boiling water and parboil it for 5 min; drain the rice and set aside;
  4. gently brush the bottom of another pot with vegetable oil and add the thinly sliced potatoes to cover the bottom; add the parboiled rice on top and cover with a lid wrapped in a kitchen towel;
  5. cook on the stove, lowest heat, covered, for 30 min;
  6. while the rice is cooking, use the 1/2 cup of water saved from the rice and add the saffron to it; allow to infuse while the rice is cooking;



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