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tahdig crispy persian rice spoon

Crispy Persian Rice with Tahdig

Crispy Persian Rice with Tahdig is a classic Persian style of rice with mouthwatering, crispy tahdig that's worth fighting for!
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Course: Side Dish
Cuisine: Persian
Keyword: persian, side dish


  • 2 cups basmati rice
  • cup salt
  • 3 tbsp Greek yogurt
  • 3 tbsp butter
  • 3 tbsp olive oil or avocado oil


  • Bring a large pot of water to a boil. Rinse 2 cups of rice with cold water and strain. Repeat until the water runs clear.
  • Stir the rice into the boiling water and add ⅓ cup of salt. Par-cook the rice for 8 minutes. Drain and rinse in cold water.
  • Separate a cup of the cooked rice into a small bowl. Mix thoroughly with 2-3 tablespoons of Greek yogurt.
  • Over medium heat, add 3 tbsp butter and a few splashes of olive oil to a cast iron pan. Press the rice-yogurt mixture evenly into the bottom of the pan.
  • Pour the remaining rice on top of the rice-yogurt mixture and pat to form a slight mound. Use the end of a large spoon to make holes that reach to the bottom of the pan.
  • Cook the rice for 35 minutes, or until the edges of the bottom layer are nice and brown. To ensure even cooking, rotate the pan every 5 minutes as it cooks.
  • Once finished cooking, run a spatula around the edges of the pan to unstick any pieces. Place a large plate on top of the pan and flip. Serve warm.
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