Persian Rice (Tahdig)

Once you've tried Persian Rice (tahdig), you'll never go back to any other kind of rice. Because it's made with butter and coconut oil, this rice dish tastes like movie theater popcorn. It's perfect with kabobs or other Middle Eastern dishes.

Persian Rice (Tahdig)

The first time I had Persian Rice (tahdig), it was made for me by my best friend, Maryam. She emigrated from Iran to the USA 5 years ago (she's becoming an American citizen this month).

My best friend, Maryam
My best friend, Maryam

Maryam is like a sister to me (her name is the same as my name, Ann Marie, in Persian). She is the most wonderful cook. My son, Oliver, is spoiled by her cooking.

Maryam and Oliver
Maryam and Baby Oliver

I'm sure Persian food will always be his comfort food. (Just like Texan food is mine.) I promise to share more of her recipes on the blog in the future.

Persian Rice (tahdig)

I like to make Persian Rice (tahdig) and grill chicken kabobs outside in the summertime. I will post that recipe soon.

Maryam at Big Bear
Maryam on our ski vacation at Big Bear

Pin This Recipe: Persian Rice (Tahdig)

Find Me Online

Persian Rice (Tah-dig)
Persian Rice (Tahdig)
Print Recipe
Once you've tried Persian Rice (tahdig), you'll never go back to any other kind of rice. Because it's made with butter and coconut oil, this rice dish tastes like movie theater popcorn. It's perfect with kabobs or other Middle Eastern dishes.
Servings
4-6 people
Cook Time
40-45 minutes
Servings
4-6 people
Cook Time
40-45 minutes
Persian Rice (Tah-dig)
Persian Rice (Tahdig)
Print Recipe
Once you've tried Persian Rice (tahdig), you'll never go back to any other kind of rice. Because it's made with butter and coconut oil, this rice dish tastes like movie theater popcorn. It's perfect with kabobs or other Middle Eastern dishes.
Servings
4-6 people
Cook Time
40-45 minutes
Servings
4-6 people
Cook Time
40-45 minutes
Ingredients
  • 2 quarts Filtered water
  • 1 teaspoon Sea salt
  • 1 1/2 cups White rice, long-grain Basmati or jasmine
  • 3-4 tablespoons Butter or ghee Or a mixture of butter/ghee and coconut oil
Servings: people
Instructions
  1. In a large saucepan, add water and with sea salt and bring to a boil.
  2. Rinse rice with filtered water and swish and drain until the water runs from cloudy to clear.
  3. Add rinsed rice to boiling water and boil, covered, for 10 minutes.
  4. Drain rice in a colander and rinse.
  5. Melt butter and/or coconut oil over low heat in a medium stainless steel saucepan or Dutch oven.
  6. Spoon the cooked rice into the saucepan with the melted butter.
  7. Cover the saucepan with a dishtowel and then a heavy lid. Fold the edges of the dishtowel up over the lid.
  8. Cook rice over low heat until tender and a crispy crust forms on the bottom, about 30 to 35 minutes.
  9. Spoon loose rice onto a platter or serving bowl.
  10. Dip bottom of saucepan in a large bowl of cold water 30 seconds to loosen tahdig (the crusty buttery part at the bottom). Remove tahdig with a spatula or wooden spoon and serve over rice.
Share this Recipe
Powered byWP Ultimate Recipe

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Content