Persian Tahdig Recipe _ Persian Crispy Rice Pictures + Notes

Tahdig literally means “bottom of the pot” in Persian (“tah” meaning bottom and “dig” meaning pot, pronounced tah-deeg). This Persian crispy rice is a combination of Persian rice, yogurt, egg, and saffron, but everything, especially the taste, depends on the cooking method.

Don’t worry! This article will teach you the recipes, their methods, and their notes. So be with us.

Seeing the pictures of different types of tahdeeg is very tempting and ultimately plays with one’s nerves. They all look so delicious that you want to eat them and enjoy their crunchy sound under your teeth!

The most important thing when preparing crispy Persian rice is that the pot you use is non-stick. This ensures that the rice is good and uniform.

After the pilaf is ready, you have to wait a little until the end of the pot cools down and the tahdeeg is easily removed.

Tahdig, pronounced tah-deeg, literally means “bottom of the pot” in Persian/Farsi. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. It’s beautifully laced with saffron and often scented with orange zest like in today’s recipe.

Sourced: themediterraneandish

Tahdig sibzamini & tahchin morgh is popular tahdeegs. Also, for more recipes, visit Meals Cook.

Different types of Persian crispy rice:

1. Tahdig noon (bread):

Pour oil into the bottom of the pot and arrange lavash bread in the desired shape. Then, pour rice into the bread and cook.

2. Tah-deeg of baguette dough:

Pour oil into the bottom of the pot. Then, moisten the baguette dough a little and arrange it in different shapes on the bottom of the pot. Slowly pour the rice into the pot and let it brew.

3. Tah-deeg of the toast:

Mold the toast, cut it in the desired shape, and place it on the bottom of the pot. Then, pour oil and rice on them and cook.

4. Tahdeeg sibzamini (potato tah digg):

Pour the oil in the pot. When it gets hot, add turmeric. Peel the potato and chop it into rings on the kitchen board. Place them in the oil.Then, pour the rice or pasta and let it brew.

5. Tah-deeg of the sesame potato:

Sprinkle a little sesame on the bottom of the pot. Slice or mold the potatoes and place them on the sesame seeds. Sprinkle a little salt. Then pour rice on them and cook.

6. Grated potatoes tah dig:

Coarsely grate the potato. Then pour oil on the bottom of the pot, and after it’s hot, pour the potatoes in, sprinkle salt, melted saffron, and a little garlic or shallot powder on them.

Press the potatoes on the bottom of the pot with a spoon, and then pour the rice over them and cook.

7. Tah-deeg of the chicken wing:

Put the chicken wings in a bowl,add salt and saffron and shake well until they are completely covered with spices.

Heat the oil in the bottom of the pot, then put the wings in it.

Pour the drained rice into the pot and press a little so that the wings stick to it. Boil the rice and reduce the heat.

Wait 45-60 minutes until the rice and the wings are cooked, then put the rice in a mold in a serving dish.

Be sure to use a non-stick pot to prepare this; otherwise, it will stick and not come out of the pot as a mold.

8. Tah dig of the spinach:

Heat the oil in a non-stick pot, then add the brewed saffron. Arrange the fresh spinach leaves in the desired shape at the bottom of the pot, and then pour the drained rice on it.

Let the rice brew on low heat and turn off the heat after 30-35 minutes. This dish is also known asTahchin esfenaj.

9. Tah-deeg of the lettuce:

Pour oil on the bottom of the pot, add one or two layers of lettuce, and then pour rice on top and cook. The Iranian crispy rice of the lettuce is perfect for green pilafs, such as baghali polo,shivid polo (Persian dill rice), and…

10. Iranian crispy rice of the pumpkin:

Peel the pumpkin and cut it into slices half a centimeter thick. Then, using the template, shape it into the desired shape.

Place the pumpkin slices in a mixture of cold water and salt for 15 minutes. If the pumpkin’s sweet taste is unbearable, add lemon juice to adjust the taste.

After 15 minutes, drain the pumpkin and let it dry. To this end, you can use a clean cotton napkin.

Heat the oil in the bottom of the pot, add some salt, and arrange the pumpkin slices in the oil.

Pour the drained rice into the pot and let it brew on low heat for 40-45 minutes.

11. Tahchin tah-deeg:

Tahchin is one of the most delicious and popular dishes usually served in restaurants, along with other dishes. To see the full and step-by-step recipe, you can see this link.

12. Tahdig of the saffron:

Pour oil into the bottom of the pot and place it on the heat. Then, pour the brewed saffron into it and add a glass of water.When the oil becomes hot, pour the drained rice into it and press it with the bottom of a spoon. Pour the rest of the rice into the pot and let it brew.

13. Tah-deeg of the eggplant:

Wash the eggplants clean and peel them, chop them in a circle model on the kitchen board, sprinkle salt, and leave them aside for half an hour.

When the bitterness of the eggplants is excess, pour oil into the pot, and when it is hot, fry it on one side, then turn the eggplants and add the rice. Pour and let it brew.

14. Tahdeeg of the zucchini:

A kind of crispy Persian rice that is sweet and made with zucchini is one of the popular ones in Damghan City. It is used for mixed pilafs such as adas polo and sabzi polo.

Wash them, peel them, and cut them into rings or lengthwise. The slices should be the same thickness and not too thin because they burn quickly. Therefore, do not consider the thickness of the slices to be less than 4-5 mm.

Pour a few spoons of oil on the bottom of the pot, which is better made of non-stick Teflon, and let it heat up on low heat. Then, arrange the zucchini in the oil.

Sprinkle some sugar and cinnamon powder on them, and then pour the drained rice on top. After steaming the rice, carefully put it in the dish to serve.

Two important points:

• Tahdig of zucchini will burn very quickly, so turn the heat down very low to cook it.
• If a non-stick pot is not used to prepare this, the tahdeeg will likely stick.

15. Tah-deeg with saffron yogurt:

Heat the oil in a non-stick pot on low heat and sprinkle the sesame seeds in it. In a bowl, mix the yogurt, salt, and saffron. Slowly pour the mixture into the pot with a spoon until it completely covers the bottom of the pot.

Pour the drained rice into the pot and press a little with the back of a spoon. Brew the rice and reduce the heat. After 40-45 minutes, turn off the heat and put the rice in a mold in a serving dish.

8 Tahdeeg Golden Notes:

• The oil should be completely hot, then put it in the bottom of the pot until the result is good; after placing the lid on the pot, let the flame be medium for ten minutes until Persian crispy rice fits, then reduce the flame.
• You can use potatoes in different ways for crispy rice. The most common method is to cut the potatoes in a round shape but you can grate them or cut them into any shapes then arrange them in the bottom of the pot. Pouring a little oil, sesame, and turmeric under the potatoes will make crispy rice more beautiful and delicious.
• It is recommended to use butter for crispy rice. If you don’t have butter, you can substitute solid oil for a softer texture. The liquid oil is not absorbed by the rice and makes it dry.
• The saffron Crispy rice crust is one of the most popular and delicious crispy rice dishes. It requires high-quality rice and saffron. Drain some rice, then add the brewed saffron to it and mix. Pour a little saffron into the bottom of the pot, then pour the saffron rice mixture into the bottom of the pot and cover the top with rice.
• To prepare professional Iranian crispy rice, use a suitable non-stick pot. Teflon, cast iron, and granite pots are suitable for uniform cooking. If you make tahdeeg in spirit pots, let it be completely fried to separate better and not stick.
• If you want to make a more beautiful Crispy rice crust, use the teaching method. To make this food, combine yogurt with saffron and salt, then add some drained rice. Pour oil into the pot, then pour it in a compact form on the bottom of the pot. If you don’t like to use yogurt, substitute eggs.
• You can arrange the chicken wings around the bottom of the pot and use them to make a Crispy rice crust. Season the chicken with spices, garlic, and onion to make it tastier, then place them in the bottom of the pot with hot oil. When one side of the chicken is fried, turn it over and pour the rice over it.
• A Crispy rice crust of eggplant is delicious and new. To make this food, peel the eggplant, cut it into rings, and add salt. After half an hour, press the eggplants a little to remove their bitterness. Fry one side of the eggplant, turn it over, and cover it with drained rice.

Did you like this Crispy rice crust recipe?

• Please share your experience about cooking this food.
• If you want vegetarian food, I suggest all this Persian crispy rice.
• In the comments, you can ask me questions about tahchin and tah-deeg. I will answer your questions as soon as possible.
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