Tahdig is a delightful Persian rice dish consisting of pan-fried rice with a crispy, crunchy, browned bottom. It’s pretty much like rice but even better, with more flavor and texture to keep it interesting. But it can be pretty challenging to make, especially if you’re tackling it for the first time. So if you’re planning to try out making tahdig at home and want help to make it turn out as well as possible, here are some tips for nailing your tahdig.
Use a Non-Stick Pot
One of the biggest challenges of making tahdig is getting it to come out of your pot without sticking to the bottom. And the best way to do this with as little drama as possible? Just use a non-stick pot. It may not be the most traditional method, but it works.
Use a Towel Over the Pot Lid
To get your rice as fluffy as possible, trap the steam by wrapping the lid of the pot in a thin kitchen towel. You can secure it around the handle using a rubber band if you want.
You Can Peek
As you’re probably used to cooking rice, you’re highly discouraged from lifting the lid to check what’s going on. But with tahdig, you want to cook until the rice is golden and crispy around the edges, and there’s only one way to find out if that’s happening: by peeking under the lid. Don’t worry, it’s allowed.
