Tahdig

 Crispy Persian Rice with Saffron & Potatoes (Tahdig)

If you love rice with a golden, crunchy bottom, this Persian-style dish is a must-try! It’s called Tahdig (which means "bottom of the pot"), and it’s famous for its crispy layer of rice and potatoes, infused with fragrant saffron.

Why You’ll Love It:

✔ Irresistible texture – Soft, fluffy rice on top, crispy and golden on the bottom.
✔ Beautiful & fragrant – Saffron gives the rice a lovely golden color and a subtle floral             taste.
✔ Simple ingredients – Just rice, potatoes, butter, and a pinch of saffron make something         truly special.

What You’ll Need:

•     Basmati rice (rinsed well)
•     Potatoes (thinly sliced for the crispy layer)
•     Butter or oil (for richness and crunch)
•     Saffron (a tiny pinch makes all the difference!)
•     Salt & cumin (for extra flavor)

How to Make It:

• Parboil the rice – Cook it in boiling water for about 5-7 minutes, then drain.
• Layer the pot – Coat the bottom with butter or oil, then arrange potato slices in a single layer. Sprinkle with cumin for extra flavor.
• Add the rice – Pile the parboiled rice on top, drizzle with more butter, and cover with a tight lid.
• Steam on low heat – Let it cook slowly for about 45 minutes so the bottom turns golden and crispy.
• Add saffron – Mix a pinch of saffron with hot water and drizzle over some of the rice for a beautiful color.
• Flip & serve – Carefully turn the pot upside down onto a plate so the crispy side is on top!

Tip: Eat it with grilled meats, yogurt, or stews—it’s so good, you might fight over the crunchy bits!

Want it quicker? Skip the potatoes and just crisp up the rice itself. Or try it with bread instead of potatoes for a different kind of crunch.

Let me know if you’d like any tweaks—this dish is super flexible and always delicious! 😊