Persian Tahdig

Persian rice, known as polo in Farsi is a central part of the culture and the cuisine.  One of the fringe benefits of having rice is the crispy crust that forms in the bottom of the rice pot.   This crunchy, golden treat is called tahdig (pronounced tah-deeg).  ‘Tah’ means bottom and ‘dig’ means pot – hence, ‘tahdig’ means ‘the bottom of the pot’!  Tahdig is a highly coveted delicacy.  There are limited portions because the amount of crispy rice crust is equal to the surface area of the pot you are using.  The larger the pot, the more tahdig to go around.  In this post we will explore the three main types of tahdig;  rice, bread, and potato.

There are three main types of tahdig;  rice tahdig, bread tahdig, and potato tahdig.  Just about everyone loves Persian crispy rice and most folks have their favorite version.  The easiest version of the three in my opinion is the rice tahdig – cook it longer and you will get a golden crust!  A little extra oil is also recommended to help avoid burning the rice at the bottom of the pot.  A fresh, non-stick, or Teflon pot helps. 

Types of tahdig –

• rice
• bread
• potato

Let’s start with the simplest first.  I make rice tahdig in the rice cooker.  Although it’s not required, flipping the pot and serving the rice as a sort of rice cake, molded to the shape of the pot creates a fun presentation for the table. 

Steps for preparing rice tahdig:

• follow the recipe for How to Prepare Persian Rice in a Rice Cooker
• add about 1/4 cup of extra oil
• push the lever down to increase heat and increase cook time

My rice cooker has a setting for Cook time and a setting for warming.  To learn how to make easy rice in a rice cooker, see our popular post, How to Prepare Persian Rice in a Rice Cooker.

Rice cookers vary so this process requires a little experimentation.  Preparing a good rice tahdig is more of an art than a science.  If you don’t get the desired crispy, crunchy, golden crust on your first try do not be discouraged.  Make a note of the temperature and amount of time it took and adjust accordingly on the next try.

The next easiest form of tahdig in my experience is the bread tahdig.  In our modern lifestyles, I like to use tortillas to make bread tahdig!  

My personal favorite, bread tahdig.  Just thinking about it makes my mouth water and I’m instantly hungry for some crunchy tahdig.  I love any form of bread tahdig.  In the traditional method, a layer of lavash (a thin middle eastern flatbread) is used after parboiling rice.  For this type of tahdig, I use a pot versus my rice cooker – refer to our post on How to Parboil Rice for step by step instructions for steaming the rice initially.

How to make bread tahdig –

• prepare the rice (see our post on How to Parboil Rice)
• add about 2 to 3 tablespoons of cooking oil to the bottom of the pot
• layer bread on the bottom of the pot
• spoon in the parboiled rice and continue cooking per recipe

I love bread tadig.  I salt it up and can easily eat all of it by myself.  It’s very easy to make using a tortilla.  I like the taste and health benefits of whole wheat tortillas.  I have even used gluten-free quinoa flour tortillas with good results.  A whole round of whole wheat pita is my next best choice.  Using the traditional lavash is more challenging as that bread is very thin and can easily burn.

The last up is potato tahdig.  As I mentioned, bread tahdig is my personal favorite.  Many people love potato tahdig the most.  Think French fries, potato chips, and hashbrowns – if you are a fan then you will surely choose potato tahdig as your coveted version of the delicious golden, bottom of the pot crust.

I start by peeling then I use a mandolin to get thin even slices of potatoes.

Steps for making potato tahdig –

• peel and slice the potatoes
• prepare the rice (see our post on How to Parboil Rice)
• make a yogurt and saffron mix of rice using about a cup or two of the half-cooked rice
• add oil to the pot, layer the potatoes, add salt
• spoon in and flatten the yogurt rice mixture in
• add the remaining parboiled rice and follow the recipe for cooking the rice to completion

Tahdig is delicious with a comforting Persian stew (in Farsi a khoresh).  Try your favorite type of tahdig with one of our favorites;  Persian Yellow Split Pea Stew | Khoresh Ghemeh or Khoresh Karafs | Persian Celery Stew.