This is the iconic Iranian rice with golden crispy saffron tahdig. In Iranian cuisine, rice—or polo in Persian—is the primary grain and a culinary staple. Iranians have elevated rice preparation to an art form, soaking and carefully steaming it to achieve a light, fluffy texture.
A hallmark of Iranian rice dishes is the golden, crispy layer that forms at the bottom of the pot, known as tahdig. This crust is created by adding oil, ghee, or butter, along with a hint of saffron, then cooking the rice to a perfect crisp. When served, tahdig is presented upside down, revealing the deliciously golden layer that adds both flavor and visual appeal to the meal.
For detailed instructions and tips on making the crispiest tahdig, check out the article I wrote for The Kitchn.
Check out some of my other recipes for more rice dishes and crispy saffron tahdig:
Havij Polo: Carrot and rice with candied orange
Lubia Polo: Beef and green bean rice
Tahchin: Savory saffron rice cake
Polo ba Zaferoon
Ingredients
- 2 cups white basmati rice, soaked for 1 hour and rinsed
- 8 1/4 cups water, divided
- 2 tablespoons salt, for parboiling the rice and will be rinsed out.
- 5 tablespoons neutral oil divided
- 1/4 teaspoon saffron threads, ground and mixed with 2 tablespoons hot water
Instructions
- Wash the rice thoroughly and set aside to soak for at least one hour or up to 6 hours.
- In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
- Drain the rice in a colander and set aside while you prepare the pan.
- Add 3 tablespoons of oil to a non-stick pot.
- In a small bowl, mix 1 cup of the lightly cooked rice with the saffron-water mixture, gently mix, and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
- Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork. Drizzle the remaining 2 tablespoons of oil over the top of the rice.
- Pour the additional 1/4 cup water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot.
- Allow the rice to steam over medium-low heat for 45 minutes.
- Cautiously and swiftly invert the rice out of the pot onto a large serving platter and serve immediately.
Getting Real Permian Saffron is difficult. Where do you buy it? Thanks for your wonderful recipes. They are better than the Tehran, Iran restaurants.. Pat
Hi Pat. Not sure where Chef Omid buys his saffron, but we now get ours online from the Persian Basket, outside of Atlanta:
https://persianbasket.com
Excellent quality (their family members grow it back in Iran and ship it to them), and my Persian husband says it’s the real deal. We have gotten many delicious items from them (bread, green raisins, saffron rock candy, sumac) and when we can’t fulfill a full $60 order for free shipping, we go in with some friends.
Hello…I wonder if I may use Brown Basmati rice in most of your recipes? Thank you! I love this blog!
Hi Donna, yes you can absolutely use brown basmati rice, and of course the texture will be different. I would increase the parboiling time from 5 to 10 minutes and add 1/2 cup of water (instead of 1/4 cup) in the steaming stage, and cook it longer! And…thank you!