By The foodoodle kitchen · Published September 20, 2026
Persian Rice with Tahdig
Saffron rice steamed to a golden crisp crust; a weekend centrepiece.
Serves 4 · Prep 10 min · Cook 40 min · 50 min total · Medium
VegetarianGluten-freeNut-freeUnder an hourMediumDinnerMiddle EasternWeeknightWeekendKid-approvedOne pot
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Ingredients
- 2 cups cups, long-grain rice, rinsed and soaked for 30 minutes.
- 2 cups cups, water
- 0.5 tsp tsp, saffron threads
- 4 tbsp tbsp, vegetable oil
- 1 tsp tsp, salt
- 2 tbsp tbsp, butter
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Method
- Soak the rice in cold water for 30 min, then drain. 30 min
- Boil 2 cups of water with 1 tsp of salt in a pot. 5 min
- Add the drained rice and let it boil for 5 min. 5 min
- Reduce heat to low and cover the pot; steam for 20 min. 20 min
- In a separate small bowl, dissolve saffron in 2 tbsp of hot water. 0 min
- In a non-stick skillet, heat 4 tbsp of vegetable oil over medium heat. 5 min
- Add the steamed rice to the skillet, pressing it down gently to form an even layer. 2 min
- Pour saffron water over the rice and add the butter on top. 0 min
- Cover and cook on low heat for 15 min until the bottom is golden and crispy. 15 min
