Persian Plateau & Isfahan
Tahdig (Crispy Saffron Rice Crust)
The most fought-over thing at a Persian table: the golden, shatteringly crisp crust at the bottom of the rice pot — built from saffron rice, or a layer of potato, flatbread, or yogurt-rice — flipped out to reveal its lacquered crown.
1 hr 30 min · Serves 6 · Takes some skill
6
Ingredients
Rice
Crust
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- hard
- 1
Parboil and drain rice (two-stage method).
- 2
Lay the chosen tahdig base (oiled potato slices, lavash, or saffron-yogurt-rice) in the buttered pot bottom.
- 3
Mound rice on top, poke steam holes, wrap the lid in a towel, and steam (dam) on low until a deep golden crust forms; invert onto a platter.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
