Crispy Tahdig

Recipe by ChefKimmie
READY IN: 50mins




  • Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
  • Rinse rice until water runs clear (or as close to clear as you can get it).
  • Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
  • Drain rice in colander, reserve.
  • In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
  • Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
  • With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
  • Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
  • Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
  • Cook rice until it's done, about 30 minutes.
  • Try not to check it too often, as it needs to steam.