In Persian cuisine, the rice is the star, and Tahdig is its crown jewel. Tahdig is the crisp, golden-brown layer of rice (or bread/potato) that forms at the bottom of the pot. Achieving a perfect, non-burnt crust requires a specific “parboil and steam” method.

Part A: Ingredients

• The Rice: 3 cups Basmati rice (washed until the water is perfectly clear).
• The Infusion: 1/2 tsp Saffron threads (crushed and dissolved in 2 Tbsp hot water).
• The Crust Base: 1/2 cup Greek Yogurt, 1 Egg yolk, 3 Tbsp Melted butter.
• Liquid: 1/4 cup Water mixed with 2 Tbsp Oil.

Part B: Instructions

1. Parboil: Boil the rice in a large pot of heavily salted water for 6–8 minutes. The grains should be soft on the outside but still firm (al dente) in the middle. Drain and rinse with cool water.
2. The Tahdig Mix: In a bowl, mix the yogurt, egg yolk, half of the saffron water, and 2 cups of the parboiled rice. This mixture will form your thick, crispy crust.
3. The Pot: In a non-stick pot, melt 1 Tbsp of butter and 1 Tbsp of oil. Spread the yogurt-rice mixture evenly across the bottom, pressing it down firmly.
4. The Mound: Pile the remaining plain white rice on top of the yogurt layer in a pyramid shape. Use the handle of a wooden spoon to poke 5 holes through the rice to the bottom (to allow steam to escape).
5. The Steam: Pour the water/oil mixture over the rice. Wrap the pot lid in a clean kitchen towel (to absorb moisture) and cover tightly.
6. Heat Control: Cook on medium-high for 10 minutes to set the crust, then reduce to low for 45 minutes.
7. Flip: Carefully invert the pot onto a large platter. The Tahdig should come out as a solid, golden-brown cake on top of the fluffy rice.