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Tahdig (Crispy Persian Rice)

I grew up eating Tahdig at almost every meal. Tahdig is the crispy rice crust that can be enjoyed on its own or with a hearty stew.

Tahdig (Crispy Persian Rice)



  • 2 cups Basmati rice

  • 4 tsp sea salt

  • 1/4 cup avocado oil

  • 6 Saffron threads

  • 1 tbsp grass-fed butter


  1. Wash rice with warm water for 2-4 hours.

  2. In a pot filled 3/4 with boiling water, add rinsed rice and boil on medium-high heat for 7 minutes; then drain rice.

  3. Mix 1/2 cup boiling water with a pinch of Saffron. Let steep for 5 min, stirring occasionally.

  4. In a high rimmed pot, pour the avocado oil to cover the bottom of the pot and add 2 tbsp Saffron water. With a slotted spoon, gently add parboiled rice to the pot. Poke 3 holes in the middle of your rice to create steam.

  5. Wrap the pot lid with a kitchen towel and cover. Cook on medium heat for 45 min. Open the lid and insert butter in the steam holes and cover for 5 minutes off the heat.

  6. Before serving, combined the remaining Saffron broth with your rice and gently combine. Flip your rice and serve.


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