Crispy Saffron Tahdig

A Persian Crispy Rice

Have you ever had the a scoop of Mac n cheese, with the heavenly crispy cheese in the corner? Or maybe a Korean Stone bowl, with sizzling rice at the bottom of the bowl? Something about that crispy, crunchy texture is so dang good! 

Most of you know how much I like my Middle Eastern food. Justin and I absolutely love this dish, because of that satisfying crunch. Tahdig is Persian crispy rice, and it can be prepared a number of different ways. This particular recipe is perfectly seasoned with saffron and turmeric. 

Here’s what you’ll need…

• Stockpot

• Shallow sauce pan OR raised skillet with lid

• Kitchen towel

• Strainer

• Medium bowl

• 1 1/2 cups Basmati Rice

• 1/4 cup melted coconut oil

• 1/4 cup plain yogurt 

• 1 garlic clove

• 15 saffron strands 

• 1/4 tsp ground turmeric

• 2 tbsp kosher salt

OPTIONAL

• Dried cherries

• Dried apricots

• Pistachios

• Dried figs

• Slivered almonds

Step 1

Place the rice in the bowl and cover with cold water. Soak for 20-25 min, giving it an occasional stir. While the rice is soaking, fill the stockpot halfway with water, and bring to a boil.

Step 2

Strain and rinse rice until the water runs clear. Add the all of your dry seasonings, and rice to the boiling water, along with your garlic clove. Boil until the rice is golden in color, and still has a bit of a crunch to it. 

Step 3

Drain, and scoop two cups of rice into a bowl. Mix in your plain yogurt. Set the remaining rice aside. Take the lid of the saucepan/skillet, and tie the kitchen towel around it. This will create the seal needed to keep in moisture later. 

Step 4

Add coconut oil to the pan and heat. Then, carefully add the yogurt/rice mixture to the skillet, spreading it out evenly. You can press down very lightly as you do so, as this is the layer that will get crispy! Next, add the rest of your rice on top, but be sure not to pack this layer down. It will need air in order to steam and release the moisture.  Cook on med/high for 10 minutes uncovered.

Step 5

This step is optional. I added the dried fruits and nuts evenly on top of the rice, then covered with the towel tied lid. Turn the head to low simmer, and cook for another 35ish min. 

Step 6

Remove the skillet from the stove, and place a large dish or platter on top of the pan. Using two oven mitts, flip the pan, with the dish tight on top. Remove the pan once the rice has released, and you have this gorgeous crispy rice! Take a knife and cut into the rice shell on top to fluff. Add vegetables and herbs for garnish, and enjoy!

I’m so excited for all of you to try this recipe, as I mentioned, it is definitely a favorite in our house! If you do, take a photo, and tag @Junk.In.Love on Instagram. Comments are open below if you have any questions!