Part of our Ultimate Guide to World Cuisine.
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Tahdig is a classic Persian dish known for its irresistible golden, crispy crust. The name “tahdig” translates directly to “bottom of the pot,” which is fitting because this dish features a distinctive crust formed at the base of a cooking vessel. Typically made with rice, but sometimes with potatoes or bread, tahdig results from carefully steaming and frying the rice in oil or butter, allowing the bottom layer to crisp up while the rest of the rice remains fluffy and tender.
Creating tahdig requires patience. The rice is first parboiled and then drained before being layered back into a pot with oil or ghee, sometimes mixed with yogurt or saffron for added flavor and color. The pot is then covered and cooked over low to medium heat until a crunchy, caramelized layer forms on the bottom. This process can take up to an hour, but it’s worth the wait, as that crispy bottom is what defines a successful tahdig.
When ready, tahdig is often served as a centerpiece, flipped upside down to showcase its crusty top, which everyone at the table eagerly tries to snag. While it’s traditionally served alongside stews and other Persian dishes, tahdig has grown popular far beyond its origins, with cooks experimenting with different grains and additions to make their own versions.
