The Post Recipe
yield: 5-6

Tahdig (Intentionally crusted bottom of the pot Persian rice)

Author: Parisa Kaprealian

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  • 4 cups basmati rice
  • 5 cups water
  • 1 cup oil
  • Salt to taste


  • Measure your dry rice with the measuring cup your Persian rice cooker came with and fill the Persian rice cooker pot with cold water to rinse and wash the rice of its starch. You will see as you move the rice around with your fingers, the water will start to become cloudy. That is the starch you are seeing and are trying to wash away from the rice. Repeat this step a few times (or as you feel needed) to remove as much of the starch as you can. Your goal is for the water the rice is in to become more clear as you rinse and repeat this step. Once you are done rinsing and washing the rice, add 5 cups of water to the pot then add your 1 cup of oil and salt to taste.
  • Put the lid on the rice cooker pot. Set the dial clockwise to 60 and let the Persian rice cooker do its magic. After 60 minutes, I will let it sit in the “keep warm” range for another 20-30 minutes. The total cook time is about 1.5 hours.
  • Once the rice/tahdig is done you will need a platter larger than the circumference of the Persian rice cooker. Lift both sides of the rice cooker bowl and turn it upside down onto your platter. It’s that easy friends!

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