Tahdig
ته دیگ
Persian steamed basmati with a golden, crackling crust from the bottom of the pot. The crust is the prize.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: ته دیگ.
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Rest
- 1 hr
- Total
- 2 hr 30 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Tahdig means bottom of the pot, and it is the crust that forms when Persian rice is steamed over a layer of oil, saffron and sometimes yoghurt. The method is chelow: par-boil rinsed basmati in salted water, drain, build a base in a non-stick pot, mound the rice, and steam it under a cloth-wrapped lid on low heat for an hour. The grains come out long and separate; the bottom comes out as a single golden disc you flip onto a plate and break at the table. This version uses a plain oil and saffron base with a little yoghurt stirred into the bottom layer for extra crunch.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
- Rice, best basmati you can afford, rinsed until the water runs clear, soaked 1 hour in salted water500 g
- Salt, for the boiling water44 ml
- Neutral oil60 ml
- Butter30 g
- Yoghurt, full fat44 ml
- Saffron, threads, ground with a pinch of sugar and steeped in 3 tbsp hot water2½ ml
- Water, for boiling, plus 3 tbsp for the steam3 l
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Bring the water and salt to a rolling boil in a large pot. Drain the soaked rice and add it. Boil 5 to 7 minutes, stirring once, until the grains have lengthened and are soft outside but still firm in the centre. Drain and rinse briefly with warm water.
8 min
Watch: Taste a grain at 5 minutes. Once it is soft all the way through you have lost the game.
Step 2
Set a non-stick pot over medium heat with the oil and half the saffron water. Mix 2 ladles of rice with the yoghurt and the rest of the saffron water and spread it evenly over the base, pressing lightly.
4 min
Step 3
Pile the remaining rice on top in a loose pyramid, keeping it away from the sides. Poke 5 holes to the bottom with a spoon handle. Dot with butter and sprinkle 3 tablespoons of water over.
3 min
Tip: The pyramid shape lets steam move. Do not pack it down.
Step 4
Cook on medium-high 8 to 10 minutes until the pot sizzles and steam escapes. Wrap the lid in a clean tea towel, cover tightly, and turn the heat to the lowest setting. Steam 50 to 60 minutes.
60 min100°C
Step 5
Set the hot pot on a wet tea towel for 2 minutes to loosen the crust. Spoon the loose rice onto a platter, then invert the pot onto a plate to release the tahdig in one piece. Break it and share.
5 min
Nutrition
Per serving · estimate
- Calories
- 270 kcal
- Protein
- 5.1 g
- Carbs
- 27.7 g
- Fat
- 14.7 g
- Saturated fat
- 3.7 g
- Fibre
- 0.3 g
- Sugar
- 1.9 g
- Sodium
- 3912 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Yoghurt rice base → Thin potato slices or a round of lavash bread laid in the oil
Both are traditional and both come out crisp. Potato tahdig is many people's favourite.
Tips
- Rinsing and soaking removes surface starch. Skip it and the grains clump instead of standing apart.
- If the tahdig is pale, your heat was too low in the first 10 minutes. If dark brown, too high. Golden is medium-high then low.
- The pot matters. Non-stick with a heavy base is the safest route to a clean flip.
History & culture
Every Iranian meal of rice has a tahdig, and every family argues over who gets it. It is passed around first. Making a good one is a point of pride, and the moment of turning the pot out is a small daily ceremony. Potato slices or bread also serve as the base.
The chelow method of par-boiling and steaming rice developed in Safavid Iran in the 16th century. The crust was a by-product that became the point. Non-stick pots in the late 20th century made the flip far less of a gamble.
Traditional — The yoghurt-and-saffron tahdig is one of several standard bases. Leave the yoghurt out for a plainer, dairy-free crust.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tahdig take?
2 hr 30 min all in — 15 min prep, 1 hr 15 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Saucepan, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 3 tbsp (for the boiling water).
What can I use instead?
Yoghurt rice base → Thin potato slices or a round of lavash bread laid in the oil. Both are traditional and both come out crisp. Potato tahdig is many people's favourite.
What should I watch for?
Taste a grain at 5 minutes. Once it is soft all the way through you have lost the game.
Any tips from this recipe?
Rinsing and soaking removes surface starch. Skip it and the grains clump instead of standing apart. If the tahdig is pale, your heat was too low in the first 10 minutes. If dark brown, too high. Golden is medium-high then low. The pot matters. Non-stick with a heavy base is the safest route to a clean flip.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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