Tahdig is a speciality of Iranian cuisine. Tahdig is cooked Basmati rice that consists of a crunchy layer of rice that is formed on the bottom of the pan during the cooking process. The rice is later inverted onto a serving plate and the crunchy layer of rice is presented on top. The name comes from a Persian word meaning “bottom of the pot”.

4 cups of Basmati rice
1 teaspoon salt
1 Tablespoon olive oil


Rinse rice repeatedly in cold water and then soak rice in cool water for a few hours.

When ready to prepare the rice, drain the water completely. Add rice to a non-stick skillet with just enough water to cover the rice and then add an additional cup of water. Add salt, olive oil and bring to a boil. Let this mixture simmer without a lid for about 7 minutes. Test the rice by biting on a grain of rice – it should still be uncooked but soft enough to bite through.

Once the rice is undercooked but soft enough to bite through – remove from heat and drain the water completely. Remove the rice from pan and add some oil to the pan. Add the rice back to the pan ( but do not add any water).

Adjust heat from med-low to low and place the lid on the pan (adjust lid to allow for steam to escape). Continue to cook for 30-45 minutes. Once the bottom of the rice is browned you can flip the rice out onto a platter.

Serves: 6-8

One Response to “tahdig”

  • adian Says:

    ooh! dominicans call it “con con”. i wonder if asians hava a name for rice from the bottom of the pot too! it’s great, comfort food!!!