How to Make Persian Rice | Tahdig | Saffron Rice | تهدیگ 

Thank you ! Glad it was helpful :)

If you like to learn more Persian foods please visit my cooking channel as well.

Good point :)

By the way I followed your way to make it and it was amazing this is first time ever I made a great tahdig thank you

Glad it came out good. I love Tahdig :)

I had the same thought. Otherwise, the recipe was spot on!

Thank you for sharing this sweet story. I'll have to try ranch with Persian rice now :)

rice and ranch dressing is great! More people should try it!

I spent years pouring French salad dressing on mine and my family thought I was insane till they tried it. Newman’s Own is perfect. Or just plain old apple cider vinegar. Try it!

@@TodayFreedom We, African Americans eat everything including hamburger, KFC and fish sticks etc with ranch dressing. I even pour ranch dressing in my Aush Reshteh. White people like vinaigrette, French and Italian dressings etc.🤟

love to you my friend ❤

I'm glad my video was helpful :)

You're so welcome!

You are welcome :)

I guess you've never tried saffron tahdig rice, you'd love it!

Glad you liked it :) for 4 cups of rice, I would use 4 tbps of salt (1/4 cup). Seems a lot but it will get washed out in the rinsing process. And you might have to boil it a bit longer (~ 2 -3 minutes). Enjoy !

Sure ! You can spice things up ! You can even add herbs !

If I may offer my suggestions to your questions… you can use about half a teaspoon of saffron in a small espresso cup and see how you like the flavor and adjust it to your preference. That’s about how much I like I’m mine. It’s like brewing tea, depends how strong of a flavor you are looking for. You don’t need to ground the saffron as it is stepped like loose leaf tea. You can make it as your rice is cooking so they are ready around the same time. I wouldn’t do it after the ride is done so that the rice doesn’t get cold in the process of waiting (especially if you’ve got tahdig on the bottom). It doesn’t take very long so long as youve got boiled water on hand. Happy cooking! Oh and if you meant can the rice be cooked in advance or served right away… I definitely suggest serve right away because nothing beats fresh rice with tahdig! The rice itself will reheat fine but the tahdig usually doesn’t hold up so well. Like having leftover fries…still edible just not the same

@@hallucinogen22 Thanks so much! That was really helpful. 😊

It helps the rice stick together and creates a crispy yet soft texture. Try it. It tastes really good.

7-10 minutes from the time you put the rice in boiling water. How many cups were you using ? if it's 2 cups then 7-10 minutes is plenty of time. If it's more cups, add a couple more minutes. If your tahdig was not super crispy, maybe steam it for 1 hour total, or maybe increase the flame just a touch. Every stove is different and you have to play with the settings to find what setting produces the best tahdig :) Good luck

The music is from youtube audio library.

Take out the rice when it's halfway cooked (soft on the outside but still hard on the inside) layer the rice in the pot with butter as well, and let it steam untill it's cooked "light ans fluffy

I've actually never made it with ghee, but I bet it would be delicious. Let me know how it goes !

@@cookingbeyondborders2116 I tried it with oil and followed your instructions and this is the first time that it actually came out good! The rice was cooked all the way through, the tahdig was nice and golden and not burned! Thank you 🥰

You can skip the yogurt. The tahdig layer will be extra crunchy, and not crunchy chewy ! Good luck !

@@cookingbeyondborders2116 I see ppl putting egg!. Would I be able to do saffron and egg ? Would that come out the same

The rice is called Kohinoor. and I do get the extra long one :)

@@cookingbeyondborders2116 Thank you so much I use Khanuma. Is it good too ? I will use Kohinoor next time ! :D

Yes, the rice is delicious :)

Honestly Tahdig is really not healthy and to get it right, you do need enough oil to cover the bottom of the pan, otherwise, it won't be as crispy. I think of it as a treat. I don't make it often, but when I do, I make it the right way :)

@@cookingbeyondborders2116 many thanks for the explanation, very thoughtful. I will definitely try it your way xx

I use extra virgin olive oil, but you can use any neutral oil such as canola, etc.

If you like to learn more Persian foods please visit my cooking channel as well.

yes, just plain yogurt

try getting them from Indian or Middle Eastern stores. They have better quality ones. Regular supermarkets don't carry the good kinds usually.

Also don't soak them in advance if they have a tendency to break.

Thank you and will do the same # 95