Persian Rice Recipes; Fluffy Tahdig

Rice is one of the most popular Iranian food recipes that is consumed daily by Iranians. Persian rice recipes such as Tahdig and Saffron rice are world-famous for their taste and unique serving style. In this article, we will introduce the most popular Persian rice-cooking methods that yield exquisite results. But first, let’s talk about one of the most important aspects of the recipe, the Iranian rice itself.

What is Iranian Rice?

Iranian rice is known for its high quality and unique varieties, which are cultivated mainly in the northern provinces of Gilan and Mazandaran, near the Caspian Sea. Here are some popular Iranian rice strains:

• Gerde: A long-grain rice that is commonly used for making Persian rice recipes like Tahdig.
• Domsiah: Meaning “black-tail,” this rice has a black tip at one end and is known for its excellent cooking quality.
• Champa: A fragrant rice variety often used in special dishes.
• Doodi: Smoked rice that has a distinctive smoky flavor.
• Lenjan: A medium-grain rice that is slightly sticky when cooked.
• Tarom: Another high-quality long-grain rice used in various Persian dishes.

Tahdig (Crispy Rice)

Tahdig, meaning “bottom of the pot” in Persian, is a quintessential and beloved part of Persian cuisine. This dish features a tantalizing, golden-brown crust that forms at the bottom of the rice pot, delivering a delightful crunch that contrasts beautifully with the fluffy, aromatic rice above it. Often, Tahdig is enriched with ingredients like yogurt and saffron, adding both flavor and a striking visual appeal.

Ingredients:

• 2 cups white rice
• 4 cups water
• 2 tablespoons salt
• 1/4 cup vegetable oil or butter
• A pinch of saffron threads, dissolved in 2 tablespoons of hot water
• 1/2 cup plain yogurt
• 1 large egg, beaten

Instructions

1. Soak the Rice: Rinse the rice under cold water until the water runs clear. Soak the rice in salted water for at least 30 minutes to remove excess starch and ensure fluffy rice.
2. Boil the Rice: Bring a large pot of water to a boil and add the salt. Drain the soaked rice and add it to the boiling water. Cook the rice for about 5-7 minutes until it’s partially cooked (al dente). The grains should still be firm in the center. Drain the rice in a colander and rinse with cold water to stop the cooking process.
3. Prepare the Tahdig Mixture: In a bowl, mix the dissolved saffron water, plain yogurt, and beaten egg until well combined.
4. Prepare the Pot: In a large non-stick pot, heat the vegetable oil or butter over medium heat. Add the yogurt and egg mixture to the pot, spreading it evenly across the bottom. This will form the crispy base.
5. Layer the Rice: Spread a thin layer of the partially cooked rice over the yogurt and egg mixture, pressing it down slightly to form a compact layer. Pile the remaining rice on top, shaping it into a mound to allow steam to circulate.
6. Steam the Rice: Wrap the lid of the pot in a clean kitchen towel to catch condensation and prevent it from dripping back onto the rice. Cover the pot tightly and cook over medium heat for 10 minutes. Reduce the heat to low and cook for an additional 40-50 minutes. This slow cooking process allows the rice to steam perfectly while forming a crispy, golden crust.
7. Serve: Carefully invert the pot onto a serving platter to reveal the beautiful, crispy Tahdig. You might need to loosen the edges with a spatula. Serve the fluffy steamed rice with the crispy Tahdig on top.

Saffron Yellow Rice (Chelo)

Chelo, or saffron yellow rice, is a quintessential Persian dish known for its aromatic flavor and beautiful golden color. It is typically served at parties and special occasions with a side of Khoresh (stew) like Ghormeh Sabzi, Gheimeh, etc. Here’s how you can make this elegant and delicious rice at home.

Ingredients:

• 2 cups rice
• 4 cups water
• 1 tsp salt
• 1/4 cup vegetable oil or butter
• A pinch of saffron threads, crushed and dissolved in 2 tbsp hot water

Instructions

1. Soak the Rice: Rinse and soak the rice in salted water for at least 30 minutes.
2. Boil the Rice: Bring water to a boil in a large pot. Add the soaked rice and cook until it’s partially cooked. Drain the rice.
3. Prepare the Pot: In a non-stick pot, heat the oil or butter. Add the dissolved saffron water.
4. Layer the Rice: Add the partially cooked rice to the pot, gently mixing to coat the rice with the saffron mixture.
5. Steam the Rice: Cover the pot with a lid wrapped in a clean kitchen towel. Cook on medium heat for 10 minutes, then reduce to low and steam for another 30-40 minutes.
6. Serve: Fluff the rice with a fork and serve warm.

Tahchin (Persian Baked Rice Cake) Recipe

Tahchin is a beloved Persian dish that is as visually appealing as it is delicious. Often referred to as a Persian rice cake, Tahchin consists of layers of aromatic rice mixed with yogurt, saffron, and eggs, creating a rich, golden crust when baked. The dish is typically filled with succulent pieces of chicken or lamb, though variations can include vegetables or other meats. The crowning glory of Tahchin is its crispy bottom layer, known as “tahdig,” which is highly prized in Persian cuisine for its delightful crunch and flavor.

Ingredients:

• 2 cups rice
• 4 cups water
• 2 tablespoons salt
• 2 large eggs
• 1 cup plain yogurt
• 1/4 cup vegetable oil or melted butter
• A pinch of saffron threads, crushed and dissolved in 2 tablespoons of hot water
• 1 teaspoon turmeric (optional)
• 1 teaspoon ground cardamom (optional)
• 2 cups cooked and shredded chicken or lamb
• 1/2 cup barberries (Zereshk)
• 1/4 cup slivered almonds or pistachios (optional)
• Salt and pepper to taste

Instructions

1. Soak the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in salted water for at least 30 minutes to remove excess starch and ensure fluffy rice.
2. Boil the Rice: Bring a large pot of water to a boil and add the salt. Drain the soaked rice and add it to the boiling water. Cook the rice for about 5-7 minutes until it’s partially cooked (al dente). The grains should still be firm in the center. Drain the rice in a colander and rinse with cold water to stop the cooking process.
3. Prepare the Tahchin Mixture: In a large bowl, whisk together the eggs, yogurt, vegetable oil, or melted butter, dissolved saffron water, turmeric, and ground cardamom until well combined. Add the partially cooked rice to the yogurt mixture and mix thoroughly to ensure the rice is evenly coated.
4. Assemble the Tahchin: Preheat the oven to 180°C (350°F). In a large, oven-safe dish or non-stick pot, spread half of the rice mixture evenly to form the base layer. Add the cooked and shredded chicken or lamb on top of the rice, spreading it out evenly. Top with the remaining rice mixture, pressing it down gently to form a compact layer.
5. Bake the Tahchin: Cover the dish with aluminum foil or a lid and bake in the preheated oven for about 1.5 hours, until the rice is fully cooked and a golden, crispy crust forms on the bottom. In the last 10 minutes of baking, remove the foil or lid to allow the top to brown slightly.
6. Prepare the Barberries: While the Tahchin is baking, soak the barberries in water for 10 minutes, then drain. In a small pan, heat a bit of oil or butter and sauté the barberries with a tablespoon of sugar until plump and glossy, about 2-3 minutes.
7. Serve: Carefully invert the dish onto a serving platter to reveal the beautiful, golden crust. Garnish with sautéed barberries and slivered almonds or pistachios if desired.

Sabzi Polo (Herbs and Rice)

Sabzi Polo is a delightful Persian rice dish made with fresh herbs, typically served with fish during the Persian New Year (Nowruz) celebrations. Here’s how you can make this aromatic and flavorful Persian rice recipe.

Ingredients:

• 2 cups rice
• 4 cups water
• 1 tsp salt
• 1/4 cup vegetable oil or butter
• 1 cup chopped fresh herbs or dry herbs (dill, cilantro, parsley, chives)
• 2 cloves of garlic
• A pinch of saffron (optional)

Instructions

1. Soak the Rice: Rinse the rice under cold water until the water runs clear. Soak the rice in salted water for at least 30 minutes to remove excess starch and ensure fluffy rice.
2. Boil the Rice: Bring a large pot of water to a boil and add the salt. Drain the soaked rice and add it to the boiling water. Cook the rice for about 5-7 minutes until it’s partially cooked (al dente). The grains should still be firm in the center. Drain the rice in a colander and rinse with cold water to stop the cooking process.
3. Prepare the Pot: In a large non-stick pot, heat the vegetable oil or butter over medium heat. If using saffron, dissolve it in a tablespoon of hot water and add to the oil for color and flavor. For a richer crust, you can mix the dissolved saffron and oil with a bit of plain yogurt and spread it evenly at the bottom of the pot. Some recipes put slices of vegetables like potatoes, eggplants, beets, etc, or layers of Lavash bread at the bottom for the Tahdig.
4. Prepare the herbs: In some recipes, the herbs are sauteed in oil before being added to the rice.
5. Mix the Herbs with Rice: In a large bowl, combine the partially cooked rice with the finely chopped herbs, ensuring an even distribution.
6. Layer the Rice and Herbs: Add a layer of the rice and herb mixture over the saffron-yogurt mixture in the pot, pressing it down slightly to form a compact layer. Continue to layer the remaining rice and herbs, shaping it into a mound to allow steam to circulate.
7. Steam the Rice: Wrap the lid of the pot in a clean kitchen towel to catch condensation and prevent it from dripping back onto the rice. Cover the pot tightly and cook over medium heat for 10 minutes. Reduce the heat to low and cook for an additional 40-50 minutes. This slow cooking process allows the rice to steam perfectly while forming a crispy, golden crust at the bottom.
8. Serve: Carefully invert the pot onto a serving platter to reveal the beautiful, crispy Tahdig with herb-infused rice on top. You might need to loosen the edges with a spatula. Serve the Sabzi Polo warm, often paired with fish or chicken.

Zereshk Polo (Barberry Rice)

Zereshk Polo is a beloved Persian known for its delightful combination of fluffy rice, tart barberries, and fragrant saffron. It’s often served with chicken or lamb, making it a perfect Persian rice recipe for special occasions and family gatherings.

Ingredients:

• 2 cups rice
• 1/2 cup dried barberries (Zereshk)
• 4 cups water
• 2 tablespoons salt
• 1/4 cup vegetable oil or butter
• 2 tablespoons sugar
• A pinch of saffron, dissolved in 2 tablespoons of hot water
• 1/4 cup slivered almonds or pistachios (optional)

Instructions:

1. Prepare the Rice: Soak and cook the rice as you would for Tahdig.
2. Prepare the Barberries: Soak the barberries in water for 10 minutes, then drain. In a small pan, heat oil or butter, add barberries, sugar, and saffron water. Stir until the barberries are plump and glossy, about 2-3 minutes.
3. Combine and Serve: Mix the barberries with the cooked rice or serve the barberries on top of the rice. Garnish with slivered almonds or pistachios if desired.

Shirin Polo (Sweet Rice)

Shirin Polo is a festive Persian rice recipe known for its sweet and fragrant flavors, typically enjoyed during celebrations and special occasions. The dish combines fluffy rice with candied orange peel, slivered almonds, raisins, and fragrant spices, creating a delightful harmony of tastes and textures.

Ingredients:

• 2 cups rice
• 1/2 cup slivered orange peel
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 4 cups water
• 2 tablespoons salt
• 1/4 cup vegetable oil or butter
• 2 tablespoons sugar
• A pinch of saffron, dissolved in 2 tablespoons of hot water

Instructions:

1. Prepare the Rice: Soak and cook the rice as you would for Tahdig.
2. Prepare the Orange Peel: Boil the orange peel in water for 5 minutes to remove bitterness, then drain. In a small pan, heat oil or butter, add orange peel, almonds, raisins, sugar, and saffron water. Stir until everything is well-coated and heated through about 3-5 minutes.
3. Combine and Serve: Mix the sweet mixture with the cooked rice or serve it on top of the rice for a beautiful presentation.

Baghali Polo (Rice with Fava Beans and Dill)

Baghali Polo is a fragrant and delicious Persian rice recipe that combines fresh dill and fava beans with fluffy basmati rice. It is often served with lamb or chicken, making it a perfect dish for special occasions and family gatherings.

Ingredients:

• 2 cups rice
• 1 cup fresh or frozen fava beans, shelled
• 1 cup fresh dill, chopped
• 4 cups water
• 2 tablespoons salt
• 1/4 cup vegetable oil or butter
• A pinch of saffron, dissolved in 2 tablespoons of hot water

Instructions:

1. Prepare the Rice: Soak and cook the rice as you would for Tahdig.
2. Cook the Fava Beans: In a large pan, boil the fava beans until tender, then drain.
3. Combine the Rice and Fava Beans: In the same pot used for Tahdig, mix the partially cooked rice with the fava beans and chopped dill.
4. Steam the Rice: Continue with the Tahdig process, adding the saffron water to the top of the rice before covering and steaming.

Adas Polo (Rice with Lentils)

Adas Polo is a flavorful and nutritious Persian rice recipe combining fluffy basmati rice with lentils, raisins, and aromatic spices. It is often garnished with caramelized onions and nuts, making it a hearty and delicious meal.

Ingredients:

• 2 cups rice
• 1 cup brown lentils
• 1 large onion, thinly sliced
• 1/2 cup raisins
• 4 cups water
• 2 tablespoons salt
• 1/4 cup vegetable oil or butter
• A pinch of saffron, dissolved in 2 tablespoons of hot water
• 1 teaspoon cinnamon (optional)

Instructions:

1. Prepare the Rice: Soak and cook the rice as you would for Tahdig.
2. Cook the Lentils: In a large pan, boil the lentils until tender, then drain.
3. Prepare the Onions and Raisins: In a pan, heat oil or butter, add onions, and cook until golden brown. Add raisins and cinnamon, and stir until heated through.
4. Combine the Rice, Lentils, and Onion Mixture: In the same pot used for Tahdig, mix the partially cooked rice with the lentils and the onion-raisin mixture.
5. Steam the Rice: Continue with the Tahdig process, adding the saffron water to the top of the rice before covering and steaming.