Tahdig (Persian Rice)
A classic Persian rice dish, Tahdig, is known for its distinctive crispy, golden-brown crust formed at the bottom of the pan.
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Instructions
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Rinse and drain the rice thoroughly.
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Combine the rice and water in a medium saucepan, then bring it to a boil.
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Reduce heat to medium-low, add salt, stir, cover, and simmer for 10-13 minutes until the rice is tender and water is absorbed.
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Heat oil in a large nonstick skillet over medium heat, coating the entire pan surface.
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Add the cooked rice to the hot oil, pressing it firmly to create an even, compact layer.
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Cover and cook on medium heat for 15-20 minutes, rotating the pan as needed, until the rice sizzles and develops a nutty aroma.
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Run a spatula or knife around the skillet edges to loosen the rice.
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Carefully invert the entire rice cake onto a serving dish, ensuring the crusted layer faces up.