Tahdig literally means “bottom of the pan” in Persian/Persian. It is beautiful Persian rice pan-fried, fluffy and
buttery on the inside. Saffron is used abundantly and sometimes flavored with orange zest, as in today’s recipe.
Amount of butter: original recipe calls for 8 tablespoons (or 1 stick) unsalted butter. Here it is made with 4-5
tablespoons.
How long does it take for the bottom layer of rice to crisp up? In my case, it took 50 minutes for the bottom
layer to crisp up. It is important to keep an eye on the rice and look under the lid from time to time to make
sure the bottom gets crispy but not burnt.”
Instructions
Mix a cup of warm water with saffron to make saffron water. Let sit for at least 10 minutes to allow the saffron
aroma to escape.
Place rice in a sieve and rinse under cold running water until water is almost clear.
In a large saucepan, bring 8 cups water and salt to a boil over medium heat. Add rice and cook until al dente, 5
to 6 minutes. Drain rice.
In a medium bowl, combine 1 cup cooked rice, yogurt, grapeseed oil, and 2 tablespoons saffron water; mix well.
Mix well.
Spread the rice and yogurt mixture evenly over the bottom of a 25-cm (8-inch) Teflon pan. Sprinkle the remaining
1 cup cooked rice on top and top with 2 tablespoons dried cherries, a pinch of orange zest and a pinch of
cinnamon. Top with another layer of rice, then another layer of cherries, orange zest, and cinnamon. As you add
more layers, the rice will form a dome and look “pointy” in the middle. Finish with butter and pour the
remaining saffron water over all.
Cover the pan and cook over low heat for 25-30 minutes, or until the rice is golden and crispy at the edges (see
Note 2). Be careful not to burn the bottom layer.
Remove the lid, place a large plate over the pan, and carefully turn it over. Do not worry if they stick
together; just scrape them out! Sprinkle with remaining dried cherries and pistachios and serve immediately.
