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Learn how to make the perfect crunchy Tahdig. Tahdig is a classic double-baked Persian rice dish with a crispy crust. Watch Sunny-Side Up to learn how to make two of Charlene Aminoff’s favorite variations of traditional Tahdig.
4 cups long grain white basmati rice
12 cups water (4 cups to every 1 cup of rice)
2 tablespoons salt (or to taste)
2 teaspoons oil
4 cups par-cooked rice (recipe follows), divided
1-2 tablespoons rose water
2 eggs
2 teaspoons finely ground saffron
1 Idaho potato (optional)
Gefen Dried Dill to taste (optional)
1/2 cup fava beans (optional)
1/3 cup boiling water
Before cooking, lay out rice grains along a white tablecloth or clean white garbage bag, to inspect the rice and eliminate bugs, dirt, rocks, or impurities
Using a bowl and colander, rinse rice three times until water runs clear, leaving the rice to soak for 10-20 minutes on the third rinse.
Bring 12 cups of water (4 cups for every 1 cup of rice) to a boil with salt and oil.
Add soaked and drained rice to the boiling water and cook for about 15 minutes, stirring to avoid clumping. Cook until grains are soft on the outside but still have a firm bite.
Drain in a colander and pour cold water over rice to stop the cooking.
Separate 1-2 cups of par-cooked rice in a bowl. It should be enough to fill about 1-2 inches at the bottom of a nonstick pot.
Add rose water, eggs, saffron, and boiling water to par-cooked rice and stir. (If using dill, add dill here instead of saffron)
Turn heat on and add oil to bottom of the pot. Bring to a medium heat before pouring in the rice mixture.
Cover and let cook over a medium-low heat until the tahdig starts bubbling and starts to lightly brown around the edges. Shake the pan gently to make sure the center is not wobbly or watery.
Once the tahdig is set, add remaining par-cooked rice into the pot on top of it, spreading it evenly. (If using fava beans, mix them into the remaining par-cooked rice before layering on top of the tahdig)
Add 2 teaspoons of oil and 1/3 cup of boiling water to the top of the rice, and then cover gently with paper towels, and place the lid back on the pot. Lower the flame and cook for 15-20 minutes
The tahdig is ready when you open the lid to a puff of aromatic steam. Remove paper towels and get ready to flip out the tahdig.
Place a flat, sturdy plate on top of the pot and flip. Place it down and remove the pot, revealing the tahdig. Slice (or scoop!) and serve!
If making the potato version, peel and slice a potato before beginning the tahdig.
Heat oil on medium-high heat in a nonstick pot and add potato slices to hot oil.
Once these are sizzling, add par-cooked rice and begin from step 1 above, laying the tahdig over the potato layer.
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