How To Make Persian Rice Tahdig (Rice Crust) 

This is my favorite thing ever. When I was in elementary school I was friends with lots of Iranian kids and whenever I went to their house we always had this. I’m still trying to perfect it myself today ☺️ they have the best food!!!!!!! Yum

my persian friend's family always had to make me this on my birthday because i was obsessed everytime i went over and had it for dinner at their house. thanks for sharing your culture with us!

“Big problem is there’s never enough tahdig for the whole family” 😂😂😂😂🤣🤣🤣🤣🤣👏👏👏👏

you give such clear directions that even the most inept can make delicious tahdig!! thank you!!

It's great to see this done in a stainless steel pot, and not a non-stick pot. yes, it can be done! Thank you!

Honestly the best persian recipes on RU-vid 👍🏻

I just made this, YOUR RECIPE IS SO GOOD!!!

Asians rinse their rice All. The. Time. Never questioned it, but now I know why. It's the starch.☝️👍

Thank you for this how to. I have been wanting this for so long and would prefer to make it myself!!!

Thank you, thank you, thank you...:) I have been looking for this recipe for years. My best friend's husband was Iranian and she learned how to make this from her mother-in-law. She made it for me several times as I loved it. My friend passed away in 2002 and I have been searching ever since. I had no idea what the dish was called until now. I will try to make it myself following your instructions. Thank you again....

How beautiful!! I cannot wait to make this...looks so delicious...You show it very well and beautiful voice too...Thank you!

Thank you . I was looking from this method. My Persian friend always made her rice this way.

just made this for the first time......SO GOOD and very easy! thank you!!

Me and my family alwayyyyyys have this rice the crunchy part is so good , we call it hkaka.

Just made it and it turned out amazing. Thank you!

this issss fought over in persian households

Usually the rice should be soaked with a very salted water for several hours. Then through out the salty water. Boil the water without adding salt. This video is better the other ones I have seen.

👍🏿Ilke your no waste attitude Henry! You got yourself a new subbie with that statement along with such good demonstrations! Thanks! 💚💚💚

Henry love you bro, excellent video urs is the most easiest to follow

GREAT RICE AND RECIPE... THANK YOU SO MUCH. I WILL MAKE IT.

Wow! Artistic Rice....love it! Greetings from 🇧🇷

I love this. Thank you for recipe.

Going to try this tonight with some regular long grain rice since that's what I have on hand, thanks for the video.

That's a whole lot of magic

My siblings and I used to fight to death over the bottom of the rice 🍚 😂😂😂😂

Thank you so much for your detailed method, mine turned out perfecto

Of all the rice in the world, Persian saffron rice with tahdig is the one I love most. Fell in love with it when I first visited this one restaurant in Tehran.

Oh, yea ... I'm making this. MMMMmmmm.

thank you for the wonderful explanation!

This is awesome, thank you for sharing

Thanks for this recipe (& directions)- practicing for Yalda !

Very good video. Thank you.

Wonderful video - Thank you!

I made this today. It's delicious 😋

Thank you! I always ask about this rice that my friends mom from Iran made me and nobody ever knows what I am talking about! I hope I cam replicate it with this recipe

Thank you, my friend!

Thanks for sharing it's good help my madam wants me to cook this and I found your channel great help.

I love thadig🤗👌best ever

Thanks Henry for another brilliant recipe. Do you think you can show us tahchin?

The flip is always hardest. Thanks for showing how you do it...

Thank you Henry. how do they make tahdig in restaurants ?

Amazing! Thank you for the tutorial - gonna try to make it tonight! Greetings from Germany :-)

Woow am gonna try this

Love your videos!!!!

this is a wonderful video - my aunt makes it sometimes with cornflakes at the bottom of the pan, my dad does pitta bread but sometimes thinly sliced potatoes ❤️❤️🌈

Boy, that sure looks good! Thanks Henry :-)

Love Your funny commentary and that beautiful accent

WONDERFUL........

Awesome! 👍

Persian Food are good and tasty love it

Tahdig ra ham khordam. Kheili dust daram.😃 I also ate tahdig. I really love it.😃

We make Henry's Famous Persian Rice in Texas. Rice very fluffy. Rice very tasty. Dang! We have to make more. We lazy.

Do you use the same ratio of water to rice as when you cook rice regularly? Or do you put more water

Thank you bro, i was wondering how mom Makes this

Good tutorial

Amazing

My family puts a flour tortilla at the bottom. 🤤

I love Persian food and I am Persian

You can also put sliced potatoes or a very thin bread at the bottom of the pot.

Love the song at the end of the clip! Music please?

Great video, mate. Kheili mamnunam

Do you make or where do you obtain saffron water? Your water seems lighter than pulverizing saffron and adding a couple of table spoons of water? Nice job, btw.

Thank you

Love your accent!

Thank you for sharing your recipe. I’ve never actually had this but I’ve seen this dish and it looked soooo good. Plus I love to cook and really wanted to know how it was made. My culture eats a lot of rice, and I LOVE learning new foods and experiencing anything potentially yummy Lol. So as u can imagine, I can’t wait to try this. Any suggestions as to what to eat with it? I can’t eat a lot of spicy food, but I absolutely love lamb, goat, poultry, fish/seafood, vegetables and legumes. I’m also an experienced basic bread maker. I’m a decent roti maker, which pairs well with all things rice, and saucy. Any suggestions will be helpful. Thx!! Oh yeah......uhmmmm quick question please? As I mentioned, I cook rice often. I have my “favorite pot” that I use to cook my rice, called a “Caldero”. (It’s an aluminum pot that can be found for sale in most Hispanic/Latino supermarkets). Now, this thing has cooked my family and I’s rice for generations without fail; But again it’s ALUMINUM, so it’s very light. I wonder than, if having butter in the recipe, and butter having a much higher smoke point.....would a heavy-bottomed pot be a preferable choice for making tahdig? You know, so I don’t scorch the butter/oil layer? Any experienced tahdig makers please feel free to answer me. I would really appreciate any positive feedback. Thanks in advance....from one cook to another. Hope everyone is staying as safe as can be.

Yum yum yum yum yum yum !!!!!

I can just eat this on its own with a little lemon juice. Thanks for the video

Nice

Korean nurungji... do you make it this way too?

That sound That beautiful sound 😍

My best friend in high school was from Iran (I’m Polish). His mother would invite me over for meals and she made this and I’ve been dreaming about it ever since and that was a long time ago. I’ve tried to make it a few times but it never comes out right. Hers had some kind of lavash or Syrian bread on the bottom

i suspect this is a far cooler dish than people realize. It's a chromatography column--probably hydrophobic type. You put oil based saffron in butter and it runs through the rice to the bottom. If I am right, then it is possible to get layers.

What size pot did you use? Also, what is the diameter of your pot? Thank you!

How much water did you put in the pan

Is there alternative then Safran Oil

How do you make the saffron oil

When we were kids, me and my cousin ate that too much and kept on vomiting all night. And everybody was thinking what we ate. But we never told anybody because we thought they won't let us eat it again.😂😂

I burned the first batch. I think I needed medium heat not high heat for the first 10 minutes before turning heat down. Also I didn’t have Safran so I used chicken broth. My Tahdig did not come out looking like an upside down cake suitable for presentation. It all fell apart and I had to dig out the bottom crispy part. It still did taste pretty good. I will try again.

A friend from Iran came and stayed with me in the U.S. for 6 months. When she would cook this rice I could make a meal out of it.

Thanks for the nice video. I tried following your instructions and the rice came out perfect, but the tahdig was all burnt haha Any idea?

If you think about it... Right now, somewhere in the world, in a persian household... there's family members fighting over tahdig. 😂😂😂

In the other Video where you show how to Cook persian rice, after the rice was cooked you had run much more water on the rice. But in this Video you say that we should not run that much water ("dont shock the rice"). Which one do you recommend now? Little or a lot of water after rice is cooked?

Does it have to be basmati/long grain rice, or could I sub medium grain jasmine rice instead?

Thank you for this!! How long would the cooking times differ if I wanted to use brown basmati rice?

❤️

Can I season my rice they way I like it first with cumin baharat maggi and all that and then turn it into tahdig?

What's the pot made of? Looks like stainless steel, which I've never successfully made tahdig with. Will try your method!!

Hi Henry, Your Tahdig looks yummy! Another way to make it is to complete all the steps up to the draining of the partly cooked rice (2:32). Then to mix up the rice with the melted fats. Next, spread the rice in a couple of large oven trays, around 3-5 cm deep and seal the tops with aluminium foil. Place the trays in a preheated oven at around 200 Celsius in a fan-assisted oven, and allow to bake for around 20 minutes. You will need to do a couple of trial runs to get the timing just right for your desired degree of crispiness. I personally prefer adding some animal fat for a richer flavour, (some lamb chops with the fat included, ideally loin chops, with just salt & pepper seasoning - and optionally saffron - comes out great). The heat renders out most of the fat & fries the meat in situ. The greater surface area of the oven trays maximises the caramelisation of the rice. It also allows you to remove the foil at the end and place the trays (in succession) under an overhead grill to brown both the bottom AND top of the rice.

Mine turned out burnt, I made 1 cups of rice but used a traditional pasta pot, is there such thing as too big of a pot too little rice ending up ruining the recipe??

😍

thats good but best way is this: put little oil in the bottom of pot and put some traditional bread (lavash) on the oil ; because the thickness of this bread is very low so it can fry quickly on the oil add low thickness bread next add rice after that; mix hot oil with water and add that inside rice after that close the door of pot and wait for steam cooking and frying of bottom breads lol

Trust me guys the bread and sliced potatoe in it is just amazing

Is there a reason people aren’t using a strainer to clean the rice? I’ve seen multiple videos now where people clean the rice without strainers

can you make Tahchin?

No salt ?

Dominicans call this con con, and everyone wants some of that!

Brother show us how to make the Safran water I want to make the Safran yellow white rice

You should try making tahdig with potatoes instead I find it so much better!

I'm here after reading "House of Sand & Fog". Except it was spelled as "tadiq" instead of "tahdig" for some reason. Still, it seemed interesting enough