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."

Preparation2-3 hours
Cook time30-45 mins
Serves6 to 8


  • 1.


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

  • 2.


    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.

  • 3.


    Once the bottom of the rice is browned you can flip the rice out onto a platter.


  • 4 cups Basmati rice
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • water