Tahdig (Persian Rice) (الرز الإيراني الذهبي)

Tahdig (Persian Rice) (الرز الإيراني الذهبي)

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الرز الإيراني ـ عربي

Tahdig is a Persian dish I learned from one of my friends. I enjoy cooking this dish because it is so easy to make and my family loves the taste of the saffron as well as the crispy golden top. My son says it looks like a cake. Tahdig can be made/prepared in many different ways. Some people add vegetables to it. Serve Tahdig as soon as it is done. Don’t let it stay on the stove too long or the heat will cause it to moisten and lose its golden crispy texture.

In the picture bellow, I didn’t use turmeric in the Saffron mixture.



  • 1 cup Basmati Rice
  • 1 1/2 Boiled water
  • 1 tsp Salt
  • 1 tbsp. Greek yoghurt
  • 1 tbsp. salted butter
  • ½ tsp Saffron powdered
  • A Pinch of saffron threads
  • ¼ tsp turmeric (optional)


  1. Rinse the rice until water is clear, then soak it in water for half an hour. In a pot combine the rice, water and salt, cook it on high heat until it boils then cover and let it cook on low heat for 10 minutes, or until water is absorbed and rice is tender.
  2. Combine the rest of the ingredient in a non-stick pan/pot. Mix and heat for one minute, then put the cooked rice in the pan on the Saffron mix and cover.
  3. Let it cook for about 3-5 minutes on medium heat.
  4. To serve the rice: put the serving plate on the pan, then flip so the bottom of the rice is up.


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