This Crispy Persian Rice recipe, also known as Tahdig, is a beloved dish featuring perfectly cooked basmati rice with crispy, golden brown edges. The addition of saffron and turmeric gives it vibrant color and depth of flavor, while the yogurt and egg mixture ensures a tender, yet crisp crust.

Ingredients

2 cups basmati rice, rinsed very well until water runs clear
½ cup kosher salt
¼ teaspoon saffron threads, ground with the bottom of a wooden spoon (optional)
3 tablespoons Greek yogurt
1 large egg
1 teaspoon turmeric
3 tablespoons unsalted butter
3 tablespoons olive oil

Instructions

Cook the Rice
In a large stockpot, bring 4 quarts of water to a boil over high heat. Add ½ cup kosher salt (don’t worry, most of it will be discarded). Stir in the rice and cook for 4-5 minutes until al dente. Drain the rice and rinse it under cold water to stop the cooking process.
Prepare the Saffron (Optional)
If using saffron, mix 3 tablespoons of water with the ground saffron in a microwave-safe bowl. Microwave for 20 seconds, then set aside.
Prepare the Rice Mixture
In a large bowl, whisk together the Greek yogurt, egg, turmeric, and half of the saffron water (if using). Take 2½ cups of the cooked rice and gently stir it into the yogurt mixture, making sure it’s evenly combined.
Cook the Rice in the Pan
Set a 10-inch or 11-inch nonstick or cast iron skillet (or Dutch oven) over medium heat. Add the butter and olive oil, allowing the butter to melt. Once melted, add the yogurt-rice mixture into the pan, pressing it gently into the pan and up the sides.
Add the Remaining Rice
Add the remaining rice to the pan, but avoid pressing it down. Drizzle the remaining saffron water (if using) over the top. Turn the heat up to medium-high and let the rice sizzle for about 5 minutes.
Cook the Tahdig
Reduce the heat to medium-low, then cover the pan with a lid wrapped in a clean towel (this absorbs excess moisture). Cook for 15-17 minutes, or until the rice is fully cooked and the edges are golden and crispy.
Remove the Rice
To remove the rice, carefully run a rubber spatula along the edges of the pan to loosen the crispy crust. Place a large plate over the skillet, then swiftly and carefully flip the pan onto the plate. Top the rice with fresh dill and serve immediately.

Why You’ll Love This Recipe

Golden, crispy edges—the signature feature of Persian rice that everyone loves!
Fragrant and flavorful—with a delicate blend of saffron, turmeric, and yogurt for extra richness.
Simple ingredients but a showstopper side dish for any occasion.
Perfectly fluffy rice that’s easy to make with the right technique.

Tips

Rinse the rice well—This step is crucial for removing excess starch and ensuring fluffy, non-sticky rice.
Use a nonstick or cast-iron pan to prevent the crispy rice from sticking.
Be sure to wrap the lid with a clean towel—this will help absorb excess moisture and make for a crispier crust.
Let the rice sizzle for a few minutes on high heat before reducing the temperature to lock in the crispy edges.
If you don’t have saffron, you can still achieve a flavorful dish with just turmeric for color and taste.

Variations and Substitutions

Saffron: If you don’t have saffron, you can skip it or substitute with a pinch of ground turmeric for color and flavor.
Yogurt: You can replace Greek yogurt with plain yogurt or even sour cream for a different tang.
Oil: Substitute olive oil with vegetable oil or ghee for a richer flavor.
Herbs: Add a handful of fresh herbs, such as mint or parsley, to the rice before serving for extra freshness.

FAQs

Can I make this dish without saffron?
Yes, you can omit saffron and still get delicious results with turmeric, which will provide vibrant color and flavor.

What kind of rice is best for this recipe?
Basmati rice is ideal for this dish due to its long, fragrant grains that cook up beautifully. Avoid using short-grain rice, as it won’t provide the same texture.

Can I make this recipe ahead of time?
While this rice is best enjoyed freshly made to maintain its crispiness, you can prepare it a few hours ahead. Just cover it tightly and reheat it in the pan, adding a bit of oil to crisp it up again.

Serving

Serve alongside grilled chicken, lamb kebabs, or Persian stews such as Fesenjan or Gheymeh.
Add fresh herbs like parsley or dill on top for extra flavor and garnish.
A perfect side for a Middle Eastern or Mediterranean feast.

Suggestions

Tahdig Variations: While this version uses a yogurt mixture for the crust, you can experiment with potatoes or bread slices at the bottom for a different texture.
Spice it up: For extra flavor, sprinkle cumin or cardamom over the rice before cooking.
Serve with a salad: Pair this rice with a refreshing cucumber and tomato salad or yogurt-based side dish like mast-o-khiar.
For a festive touch, drizzle with pomegranate molasses or top with pomegranate seeds before serving.