Tahdig (Persian Rice)

During our family gatherings, Persian rice, or “chelo”, has always been the centerpiece of the meal. My grandmother would meticulously prepare the rice, ensuring that each grain was perfectly cooked and separated. One summer, as she was preparing the rice, my curious cousin asked, “Why does it take so long to make rice?” She smiled and replied, “Good things take time and patience. Just wait until you taste it”.

The wait was always worth it. The fluffy rice with its golden, crispy crust, known as “tahdig”, would be the first dish to disappear. My cousin, now grown, often reminisces about those days and tries to replicate our grandmother’s recipe, but he always says, “It never tastes quite the same as hers”.

Persian rice has become more than just a dish; it’s a cherished family tradition that brings us together, reminding us of our heritage and the love poured into each meal.

Ingredients

• 2 cups basmati rice
• 1/2 teaspoon saffron threads
• 3 tablespoons hot water
• 3 tablespoons unsalted butter
• 2 tablespoons neutral oil (grapeseed or sunflower)
• 1 teaspoon salt, plus more for seasoning the water
• 1/4 teaspoon ground turmeric (optional)

Instructions

1. Rinse and Soak the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes to 1 hour.

2. Prepare the Saffron: Grind the saffron threads into a fine powder using a mortar and pestle. Combine the saffron with 3 tablespoons of hot water and let it steep for 10 minutes.

3. Parboil the Rice: Bring a large pot of water to a boil, adding a generous amount of salt. Drain the soaked rice and cook it for 5-7 minutes until it is tender on the outside but still firm in the center. Drain the rice immediately and rinse with cold water.

4. Prepare the Tahdig Layer: In a non-stick pot, melt 2 tablespoons of butter with the oil over medium heat. Add the saffron water and mix it with the melted butter and oil. Take about 1 cup of the parboiled rice and mix it with the saffron butter mixture, then spread it evenly across the bottom of the pot, pressing it down firmly.

5. Layer the Rice: Carefully spoon the remaining parboiled rice over the saffron rice layer, mounding it gently in the center. Poke a few holes into the rice mound using the handle of a wooden spoon.

6. Steam the Rice: Cover the pot with a clean kitchen towel or paper towels and place the lid on tightly. Cook the rice over medium heat for about 10 minutes, then reduce the heat to low and cook for another 30-40 minutes, rotating the pot occasionally.

7. Serve: To serve, invert the pot onto a large platter to release the Tahdig. The crispy, golden layer should sit on top of the fluffy rice.