Steamed Persian rice with tahdig (Chelo ba tahdig) from Bottom of the Pot: Persian Recipes and Stories (page 104) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron chicken (Morgh ba z'afaran); Pan kabab (Kabab Raminy); Chicken drumettes kabab (Joojeh kabab)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heather_8spv9s on February 17, 2026

    Tasty but I have to practice!

  • JimCampbell on October 25, 2025

    A 4.0 out of 5. This is our go-to recipe for tahdig. The rice comes out nice and fluffy with a crispy layer on the bottom, which is the wife's favorite part. She usually ends up eating the crispy stuff and I get the soft rice underneath. We top the tahdig with a sauce of barberries, slivered pistachio, honey, and lemon. I cannot find the recipe on the internet or in a book. It's a recipe given to us from the owner of a Persian market. It is worth seeking out 'Mother' brand rice. Generally from Pakistan, with the embargo on Iran. The Iranian rice is more earthy, which we like, but it's been years now since we've had it. Persian basmati rice is longer and thicker than most Indian basmati rice. Much toothier. We often skip the saffron and it's still a great rice dish. We cheat and use a four cup rice cooker we bought at a Persian market, which has a stronger heating element on the bottom to get the crispness.

  • MsMonsoon on October 30, 2021

    I've always been intimidated by tahdig and rice in general, but his was my first tahdig attempt and it worked! I almost gave up after soaking the rice because I realized I didn't have a 5L nonstick pot. I ended up using my 3.5L Le Creuset and making the rice in two batches. I was nervous about not having the recommended nonstick pot, but I had very little sticking! For the first batch I made the standard recipe, and for the second I used the yogurt tahdig method. Both were great. The rice is fluffy, grains are separate, and the tahdig was perfectly crunchy. (The yogurt batch was crunchier and stuck a little more which was counter to what is said in the book.) Will probably make 1/2 or 2/3 the recipe next time as the full batch (3 cups of uncooked rice) makes a lot.

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