Persian Rice (Tahdig) - V


  • 2 tbsp Vegan Butter enough to also coat the bottom of your large pot
  • 4 cups dry basmati rice
    • ½ tsp ground saffron mixed into ¼ cup hot water


  1. Boil water in a large pot and add plenty of salt (just as you would if you were cooking pasta) and 4 cups rinsed rice. Put stove on med-high heat. Don’t let it over-boil. When the rice is just hard in the middle and soft on the outside (al dente rice!), turn off the burner and drain the rice into a colander.
  2. Add ghee to the large pot to cover the bottom of it and put on med heat. Add the rice to the pot, poke some holes with the back of a spatula almost to the bottom of the pot to release steam, and cover.
  3. When steam rises to the lid of the pot (this is easy to tell with a clear lid, otherwise wait about 5 minutes) remove the lid and add dollops (approximately 2 tbsp) of ghee along with the saffron-water mixture to the top of the rice. Replace the lid with a large folded napkin or kitchen towel placed directly and tightly underneath it to catch the steam.
  4. After about 5 minutes, put on med-low heat for ~30 min or until the pot sizzles when you splash a couple drops of water on the side of it—whichever happens last. You can either carefully flip the rice over onto a serving platter so that you can see the beautifully crisp tahdig (crispy rice at the bottom of the pot) or just serve yourself directly out of the pot, but make sure to dig for some tahdig at the bottom! It’s a treat!


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